Saturday Morning With Jack Tame

Tomatoes are abundant and cheap and so it’s time to make the annual batch of tomato chilli jam. It is sooooo good!    Makes 2-3 jars      Ingredients  1kg tomatoes, roughly chopped   5 red chillies, deseeded and chopped or ¼ tsp chilli flakes   2 garlic cloves, peeled and crushed   2 cups white sugar   ½ cup apple cider vinegar   2 tablespoons balsamic vinegar   Squeeze of lemon juice   ½ teaspoon salt      Method  Bring all of the ingredients to the boil and stir until the sugar is dissolved.   Reduce the heat and simmer for an hour or until the mixture thickens and becomes syrupy.   Test a cooled teaspoonful for heat and ‘setting’, though this jam will veer more towards runny than sticky. Add more chilli at this stage if you want it hotter and cook it for another 10 minutes or so.   Spoon into warmed, sterilised jars, then seal. This will keep for at least 6 months.      Nici’s note: