650g cherry tomatoes, halved crosswise
2 tbsp honey or sugar
2 tbsp apple cider vinegar
2 tbsp water
¼ tsp salt
- In a pot over medium-high heat, combine the tomatoes, honey, vinegar, water, salt and a few good cracks of black pepper. Bring to a simmer, then reduce the heat to low and cook for 45 minutes until the tomatoes have completely broken down and the mixture is thick, stirring occasionally.
- Use the jam immediately, or allow to cool and store in a sealed container in the fridge for up to one month.
Per Serving 63kcals, 0.3g fat (0.1g saturated), 15g carbs (12.9g sugars), 1.5g protein, 2g fibre, 0.156g sodium
TIP: Great in cheese toasties or paninis, on savoury scones, on bagels with cream cheese or in a bacon butty!