Wholesome & honest

TOMATO & CHILLI JAM

This sweet, sticky jam is the perfect accompaniment to a freshly carved ham sandwich, but it goes with all sorts – from a nice bit of steak to a smoked mackerel salad. And the beauty of this recipe is that you’re in control of the heat. If you’re not good with fire you can keep it quite mild… but we like to be brave and give it some welly. It might look like a lot in the pan at the start, but it reduces right down, so don’t panic if it looks like you’re making too much.

MAKES ONE 500ML JAR

• 1kg plum tomatoes (not too firm)
• Fresh chillies of your choice (or 1 dried chilli or 1 tsp chilli flakes, if you wish)
• 80ml white cider vinegar – we use Willys Apple Cider Vinegar (willysacv.com)
• 550g golden caster sugar
• 1 bay leaf

1. Cut the tomatoes into quarters and remove the seeds. Halve the chillies, discard the seeds and finely chop.

In a wide, heavy-based pan, heat the vinegar and dissolve the sugar in it. Add the tomatoes