Cherry tomato jam


Serves 4

650g cherry tomatoes, halved crosswise

2 tbsp honey or sugar

2 tbsp apple cider vinegar

2 tbsp water

¼ tsp salt

Black pepper

  1. 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.
  2. 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!