|500 g||cherry tomatoes — halved|
|200 g||rosa tomatoes|
|1||fresh ginger — freshly grated|
|1||red chilli — deseeded, chopped|
|3/4||brown sugar — soft light|
|1/2||vinegar — red wine|
|1/4 - 1/2 tsp||dried chilli flakes — red|
|freshly ground black pepper — to taste|
To make the sweet chilli tomato jam, place the tomatoes, ginger and fresh chilli in a food processor and blitz until the tomatoes are broken down.
Pour the tomato puree into a saucepan and add the remaining ingredients.
Bring up to the boil, stirring all the while. Boil on a medium-high heat for about 40-45 minutes, stirring from time to time to prevent burning on the base. Skim off any scum that rises to the surface. The consistency should be jammy and sticky but still slightly loose.
Pour the hot chilli jam into sterilized bottles and seal with a tight fitting lid.