Makes 750ml Preparation time 10 minutes Cooking time 1 hour
This jam is not too sweet and goes well with a cheeseboard or even with Sunday’s leg of lamb. If you like, leave out all the spices or replace them with a different flavourant for each jar – try fresh basil leaves or sprigs of rosemary.
• 1kg ripe tomatoes, sliced (see tip below) • 2 tablespoons (30ml) apple-cider
vinegar • ½ cup (125ml) sugar • 1 teaspoon (5ml) coarse salt • 1 small chilli, seeded and finely chopped • 1 cinnamon stick • 1 tablespoon (15ml) finely grated
This is how
Place the sliced tomatoes and their juices in a heavy-based saucepan along with the rest of the ingredients. Bring the mixture to a boil, stirring often so that it doesn’t burn.
Reduce the heat and allow to simmer gently until the jam starts to thicken (30-45 minutes). Transfer the hot jam to the sterilised jars. It will keep in the fridge for a month, or you could freeze the jam in sealed bags and defrost as needed.
Choose bright-red, ripe tomatoes. Large tomatoes such as Romas can be cubed, but cherry tomatoes you’ll only need to halve.