Ingredients:

  • 2 lbs (900g) ripe tomatoes, chopped
  • 1 large (200g) onion, finely chopped
  • 2 cloves garlic, minced
  • 1 red chilli, finely chopped
  • 1 cup (200g) granulated sugar
  • 1/2 cup (120ml) apple cider vinegar
  • 1/4 cup (60ml) water
  • 1 tablespoon lemon juice, freshly squeezed
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1 teaspoon sea salt
  • 1/2 teaspoon black pepper, freshly ground

Instructions:

  1. Chop tomatoes, onion, chilli and garlic.
  2. Add all ingredients (tomatoes, onion, garlic, chili, sugar, vinegar, water, lemon juice, spices, salt, and pepper) to the saucepan.
  3. Bring the mixture to a boil over medium-high heat, then reduce heat to low and simmer, uncovered, stirring occasionally. Simmer until thickened, 1 hour – 1 hour 30 minutes.
  4. Place a spoonful of jam onto a chilled plate from the freezer. If it wrinkles when pushed, it's ready.
  5. Sterilize jars while the jam simmers.
  6. Carefully ladle the hot jam into the sterilized jars, leaving 1/4 inch headspace. Wipe the rims of the jars.
  7. Screw the lids onto the jars. Let the jars cool completely, then check the seals.
  8. Allow jars to cool completely before storing them in a cool, dark place.