Love this stuff... 1 kilo ripe tomatoes - chop and boil, zizz 4 red chillies with 4 cloves garlic, decent knob of fresh ginger. Add to tomato mush with 600g sugar, 600ml red wine vinegar and tbsp fish sauce. Bubble away gently for at least 30 mins. I then zizzed a bit with a stick blender to smash up tomato skins, but this is not essential. Carry on simmering until a jam consistency is reached. (skin wrinkling on blob on cold saucer). Put in jars - scoff with cheese and cold meat, or pretty much anything you fancy having chilli jam on. Victim says Appleby Organic Cheshire Cheese is the best!