Tomato chilli jam

Decorate your jam jars with pretty patterned fabrics and ribbons to make your gift look extra special.

Makes 900g • Ready in 1 hour, 15 mins 900g ripe tomatoes, chopped 6 red chillies, deseeded and roughly chopped 4 garlic cloves, peeled and crushed 5cm fresh root ginger, peeled and grated 1 stalk lemongrass, trimmed and finely chopped 1 star anise 600g golden caster sugar 200ml red wine vinegar 1

Put half the tomatoes in a food processor with the chillies, garlic, ginger and lemongrass. Whizz to a purée, then transfer to a heavy-based pan.

2 Add the star anise, sugar, red wine vinegar and remaining chopped tomatoes. Bring to the boil, reduce the heat and simmer for 50 mins, until the chutney is thickened. Skim off any scum.

3 Sterilise the jars you’re going to use, and pour in the jam. Cover, seal and label. Store in the fridge and tell anyone you gift it to, to use it within 1 month.

Per heaped tsp (10g) serving:

28 cals, 0g fat, 0g sat fat, 7 carbs >>