Tomato chilli jam

1.In a large, heavy-based saucepan, combine tomatoes and reserved juice, sugar, apple, chilli, ginger, garlic and lemon juice. Stir over medium heat until sugar dissolves.

2.Wrap the spices in a small piece of muslin and tie with kitchen string to form a bundle. Add to the tomato mixture. Boil gently, stirring frequently, 1 hour 15 minutes or until the jam gels (105°C on sugar thermometer). To test if jam is ready, remove pan from the heat. Drop a spoonful of jam onto cold saucer; place in the freezer for 1 minute. Push the mixture with a finger; if it wrinkles, it’s ready.

3.Ladle the hot jam into hot, sterilised jars. Seal while hot and invert jars onto lids until cool.