- 650g/1lb 7oz ripe tomatoes, skinned, chopped
- 2 shallots, finely chopped
- 2 garlic cloves, crushed
- ½ red chilli, deseeded, finely chopped
- ½ lemon, zest and juice
- 1 tbsp balsamic vinegar
- ½ tsp pectin
- 225g/8oz caster sugar
- 1 tbsp finely chopped fresh basil leaves
- Put the tomatoes, shallots, garlic, chilli, lemon zest and juice, vinegar and pectin in a saucepan and bring to the boil.
- Stir in the sugar, then continue to boil until the mixture reaches 103C (use a sugar thermometer for this; it should take about 20 minutes). (CAUTION: hot sugar can be dangerous. Keep your eye on the pot at all times.)
- Remove the pan from the heat and stir in the basil. Set aside to cool for 20 minutes.
- Pour the jam into sterilised jars, seal and set aside until completely cooled.
- This jam will keep for up to 6 months.