Tomato and basil savoury jam

Prep time 30 mins to 1 hour

Cook time 30 mins to 1 hour

Makes 350ml/12fl oz jam

Dietary Vegetarian

From The Big Allotment Challenge

This simple spiced savoury jam tastes great with cheeses, cold meats and antipasti, or as a dipping sauce.

Method

Put the tomatoes, shallots, garlic, chilli, lemon zest and juice, vinegar and pectin in a saucepan and bring to the boil.
Stir in the sugar, then continue to boil until the mixture reaches 103C (use a sugar thermometer for this; it should take about 20 minutes). (CAUTION: hot sugar can be dangerous. Keep your eye on the pot at all times.)
Remove the pan from the heat and stir in the basil. Set aside to cool for 20 minutes.
Pour the jam into sterilised jars, seal and set aside until completely cooled.
This jam will keep for up to 6 months.

1 tbsp finely chopped fresh basil leaves

Â½ red chilli, deseeded, finely chopped

2 garlic cloves, crushed

Â½ lemon, zest and juice

2 shallots, finely chopped

650g/1lb 7oz ripe tomatoes, skinned, chopped

1 tbsp balsamic vinegar

Â½ tsp pectin

225g/8oz caster sugar

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