2 Using a lemon zester, shred rind from limes into thin, long strips. You will need 1 tblsp of shredded lime rind.

3 Combine capsicum, garlic, ginger, chillies, tomatoes, lime rind and 2 tblsps lime juice in a large (14-cup capacity) microwave-safe glass bowl.

4 Cook, uncovered, on high power for 8 minutes. Remove from microwave. Stir in sugar until dissolved. Return to microwave. Cook, uncovered, on high power for about 20 minutes, or until jam jells when tested on a chilled saucer.

5 Pour jam into hot sterilised jars and seal while jam is still hot. Refrigerate after opening.

Tip: We used a 1100 watt microwave oven when testing this recipe. For an extra hot and spicy flavour, add the chilli seeds to the jam before cooking. You should serve the jam with either grilled meats, chicken or seafood. Remember to label and date jams before storing.