Start by charring the red pepper under the grill, turning it over with tongs when the skin blisters and blackens until it is black all over. Place the still hot pepper in a bowl, put a plate on top of the bowl and allow the charred pepper to sweat for 10 minutes.
While waiting for the pepper to blacken, pure the red wine vinegar and sugar into the preserving saucepan (or a large saucepan) to gently dissolve the sugar on a low heat.
Peel away the blackened pepper skin. Remove any stem and the seed from inside the red pepper and place it in the food processor.
Deseed the chilies, leaving 1 still whole. You can include more whole chilies with seeds if you would like to turn the heat up.
Place the chilies along with the cherry tomatoes and chopped ginger into the food processor.
Blitz the ingredients into a salsa like consistency.
Next place the ingredients from the food processor into the saucepan with the combined red wine vinegar and dissolved sugar.
Bring the mixture to the boil, stirring breifly, before turning the heat down to a simmer. Then continue to cook for about 45 minutes until jam sets. Stir occasionally to ensure the bottom doesn’t stick.
Once the jam has reached setting point, the liquid will have reduced and become thick and glossy. See tips below to check setting point.
Pour the hot jam into hot, sterilized jars and pop the lids on.
To be perfectly safe, full jars can be canned in boiling water and processed for 10 minutes.Enjoy!