Tomato and chilli jam

Time to get inventive and look at tasty ways to preserve the late season tomatoes.

We found a good recipe whilst leafing through a book from The Pig and it’s perfect for us to use lots of our beef heritage and heirloom tomatoes – this year’s stars have been pineapple, pink brandywine, costoluto and we added some of the green zebra for good measure. The ring of fire chillies have grown well again, and adding some of the wonderfully fragrant bay leaves that seem happy to grow in the garden has created an impressive, not too hot, but just right chilli jam.

With added apple cider vinegar and sugar and that’s pretty much it.

We’re on our second batch now, and some has made it out of the kitchen and onto the shelf in the farm stall.