21. Tomato Chilli Jam

This stuff will knock your socks off. Perfect in any sandwich, stirred into fried rice, or as my good friend Zoe says "Try it under a fried egg. They'll never be the same without it!"

Tomato Chilli Jam

Makes about 500g

500g Tomatoes

30g fresh ginger, peeled and roughly chopped

2tbsp balsamic vinegar

2 chillies (I used Scotch Bonnet peppers), finely chopped

4 garlic cloves, finely chopped

300g sugar

100g red wine vinegar

Put half your tomatoes in a food processor with your ginger and balsamic vinegar and puree until smooth. Roughly chop the other half of your tomatoes and add to a large casserole with remaining ingredients. Bring to a boil and simmer for 30-40 minutes, stirring occasionally, until thickened. Check it's set by spooning a bit of hot jam onto a plate and popping it in the freezer for a minute to cool. Push the jam with your finger: if it wrinkles, it's ready.

While your jam is cooking, prepare your jam jars by removing any seals and popping the jars on a baking tray with their lids. Put the whole lot into a cold oven and turn it on to 110ºC. Bake for a minimum of 30 minutes. Sterilise any seals and equipment (ie. ladle, funnel, what have you's) by boiling them for 20-30 seconds. I like to use clamp top jars because I find them beautiful and they make for a nice container to gift jam in. Whatever you decide to use, make sure your jars are hot when you fill them (this helps create that airtight seal that prevents your jam from going off).