Tomato Chilli Jam
Makes 2-3 cups
10 cups sliced tomatoes
3/4 cup apple cider vinegar
6 cloves garlic, peeled and chopped roughly
4 birds eye chilli
2 TB chopped fresh rosemary
2 cups sugar – brown or white
1 tablespoon salt
Place all ingredients into a big pot, bring to the boil and then simmer for 45mins-1 hour, uncovered, until it begins to thicken and 'sets' to soft (once cool) on a saucer.
Ladle into sterilised jars, put the lids on, wipe jars clean while hot and allow to cool.
Refrigerate once open.
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