Step 1

For the ginger jam, peel and roughly chop the ginger in a food processor until you have 100g of ginger pulp in total

Step 2

Place the ginger in a saucepan with the sugar and water. Bring to a simmer and cook gently for 30-45 minutes until slightly thickened. Add the minced chilli 10 minutes before taking off the heat

Step 3

Pour into a sterilised jar and seal immediately. The jam will keep for 2-3 months