Habanada Jam

• 2 lb Habanada peppers, stemmed
• 2¼ cups sugar
• 2 teaspoons

Put the peppers into a food processor and blitz to a fine mash. Transfer to a shallow, wide, heavy pot and add the sugar, salt, and vinegar. If using the garlic or ginger, use a Microplane or other fine-rasp grater to grate it directly into the pot.

Place the pot over medium-low heat and cook, stirring occasionally, until the mixture has thickened, about 40 minutes. It should have a thi