Photography by John-Paul Urizar. Styling by Kristen Wilson

Tuesday, December 1, 2009

Combine tomatoes and reserved juice, sugar, apple, chilli, ginger, garlic and lemon juice in a large, heavy-based saucepan. Stir over medium heat until sugar dissolves. Wrap the spices in a small piece of muslin and tie with kitchen string to form a bundle. Add to the tomato mixture. Boil gently, stirring frequently, for 1 hour 15 minutes or until the jam gels (105°C on sugar thermometer). To test if jam is ready, remove pan from the heat. Drop a spoonful of jam onto cold saucer; place in the freezer for 1 minute. Push the mixture with a finger – if it wrinkles, it's ready. Ladle the hot jam into hot, sterilised jars (see below). Seal while hot and invert jars onto lids until cool. Cook's note: The jam will keep, unopened, for six months in a cool, dry place out of direct sunlight. Once opened, refrigerate for up to three months.