Tomato Jam

Put all ingredients in a large saucepan and place over a high heat. Stir to combine.

Bring to just below a boil, then reduce the heat to medium and let simmer for 1 hour or until the mixture has thickened.

You can test the jam by placing a tiny spoonful on a saucer that has been chilled in the freezer – run a finger through the jam and if it doesn’t run back into the centre, it is set and ready to jar.

Spoon into sterilised jars and label.