Tomato and basil savoury jam Archive

Ingredients

• 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