Sticky sweet chilli, pepper & bourbon jam

Sterilise 2 x 450g jars (or a few smaller ones), according to the instructions at waitrose.com/howtosterilisejars. Deseed ½ the chillies and leave the rest with their seeds (or deseed them all if you don’t want too much chilli heat). Put them in the large bowl of a food processor with the onion, peppers, ginger and garlic; whizz until finely chopped (or finely chop by hand).

Tip the chopped chilli mixture into a large pan with the rest of the ingredients, apart from the bourbon whiskey, and cook over a low heat, stirring until the sugar has dissolved. Increase the heat and bring to the boil, then bubble the jam for 1 hour-1 hour 10 minutes, stirring regularly (take care as it may spit), until the mixture is thick and sticky enough to hold its shape. Turn off the heat and add the whiskey, stir to combine, then carefully spoon into the sterilised jars and leave to cool before labelling. This will last for up to 6 months in a cool place. Once opened, store the jam in the fridge for up to 2 weeks.