Heat a griddle pan over a high heat.
Add red chillies and large red pepper and cook for 15 mins, turning every few mins, until evenly charred.
The chillies and pepper should be well-charred all over so that the skins peel away easily.
When chillies and pepper are charred transfer them to a bowl and cover with clingfilm.
Covering the bowl with clingfilm keeps the steam in the bowl, helping to soften the flesh of the chillies and pepper,which makes it easier to remove the skin.
When chillies and peppers are cool enough to handle, use your hands to peel the skin away from the flesh.
Remove the charred skin or it will add a bitter flavour to the jam.
Discard the skins, stalks and seeds.
Transfer chilies and pepper flesh to blender along with chopped tomatoes and blend until smooth.
Pour mixture into a large pan and add chopped garlic cloves,grated ginger,soy sauce, brown sugar,lemon juice,rice vinegar and salt.
Boil the mixture on high heat.
After one boil reduce the heat to medium-low, simmer for 15-20mins, stirring frequently to prevent sticking.
Cook until the mixture is deep red-brown in colour and most of the liquid has evaporated.
The jam is ready when a spoonful placed on the plate sets immediately and you can clear a line through it with a spoon.
This ensures the jam will be thick, spreadable and not watery.
Carefully transfer jam to sterilised jar.
Use the jam once cold.Keep in the fridge and use within 1 month.