I know right? Jam made from tomatoes! What will they think of next? The problem with growing your own fruit and veg is that often you will have a glut of one thing, and then have to think of many creative ways to use it or preserve it. I have 11 varieties of tomato in my greenhouse and I have already made some tomato salad, a tomato and balsamic pasta sauce, and so now we have jam.

Its not a chutney, because its smooth. Tomato Jam is a bit like a tomato ketchup, that’s been to the spa and had a makeover. Its tomato-y, sweet, sharp but a little more sophisticated. Its great served with cheese or pie. I served it with the Scotch Egg Pasties and Corndog Muffins I made this weekend, and it was perfect. The only thing that would have made it better is if I had put it in a squeezy bottle instead of a jar. In the circumstances, that would have made life a bit easier.

Tomato Jam

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Ingredients

• 1kg Tomatoes (any variety)
• 2 cloves Garlic
• 240ml White Wine Vinegar
• ½ teaspoon Salt
• 450g Caster Sugar

Directions

1.	Drop the tomatoes into boiling water for 1 minutes, then lift out and peel off the skins
2.	Cut out the hulls, and place in a blender with the garlic cloves then blend to a purée
3.	Pour into a large pan along with the vinegar, sugar, and salt. Stir over a medium heat until the sugar has dissolved
4.	Simmer the mixture until half the mixture has halved in quantity, about 30 minutes, stirring frequently so that it does not stick to the bottom or burn
5.	Now turn the heat up, and boil hard for about 10 minutes
6.	Pour the mixture into sterlised jars, and seal. Leave to cool to room temperature, then store in the fridge.