Ingredients
- 400g canned cherry tomatoes, drained
- 200g caster sugar
- 50ml lemon juice
- 1 tsp ground cinnamon
- ¼ tsp ground cloves
- ¼ tsp salt
Directions
Step 1
Stir together all the ingredients in a medium-sized saucepan.
Step 2
Slowly bring to the boil over medium heat, then reduce to a simmer. Cook uncovered for about 30-40 minutes, stirring frequently, until thickened to a jam-like consistency.
Step 3
Pour the jam into sterilized jars and leave to cool completely. Store in the refrigerator.
