This scrumptious spicy jam will go perfectly with any leftover cold meat, cheese or even a hot dish like shepherd’s pie or macaroni cheese.

If you don’t like it too hot then you can easily reduce the amount of fresh chilli, or don’t include the seeds and membrane. This recipe can be made a few weeks before you need it.

Makes 4 x 227g (8oz) jars

6 clementine’s

30g fresh ginger, peeled and grated

15g fresh red chilli

½ tsp lazy garlic or 1 x large garlic clove, peeled and minced

500ml water

1 heaped tsp mixed spice

300g granulated sugar

Juice of 1 large lemon

Method

Peel the clementine’s, finely chop the skin and chop the flesh.

Put into a large pan along with the grated ginger and garlic.

Finely chop the red chilli, along with the seeds and add to the pan.

Pour over the water and sprinkle in the mixed spice.

Bring to the boil and simmer for 25 minutes. Then add the sugar and the lemon juice.

Stir well and then bring to the boil again and simmer for 20 – 25 minutes until the jam is thick.

Transfer to your sterilised jam or Kilner – type jars, allow to cool, then label seal and enjoy.

🧑🏼‍🍳 Chef’s Note: To save time, you can place the clementine’s peel and flesh, ginger and garlic into a mini food processor and whizz up.