Tomato and chilli jam

Serves: 20

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Total Time: 50

Prep Time: 20

Cook Time: 30

• 500g/1¼lb fresh tomatoes, peeled and roughly chopped
• 2  red chillies, finely chopped (deseed if you don't want it too hot)
• 30ml/11?4fl oz white wine vinegar
• juice of 1 lemon
• 250g/9oz granulated sugar

Method

1. Add tomatoes, chilli, vinegar and lemon juice, a pinch of sea salt and some freshly ground black pepper to a large pan or preserving pan. Simmer gently for 8-10 mins, or till tomatoes break down and soften.
2. Stir through sugar and simmer till it dissolves, then increase heat and cook at a rolling boil for about 20 mins, or till it starts to thicken, vinegar evaporates and it becomes jammy. 3 Ladle into jars, seal and label, and keep for up to 6 months.

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