Strawberry and Tomato Jam
A great combination of sweet summer flavours makes this jam perfect for toast and a cheeseboard too
Cut a cross in the bases of the tomatoes and plunge them into boiling water for about 30 seconds and then into cold water to loosen their skins. Use a small paring knife to peel off the skin.
Hull the strawberries by removing the leaves and stem. Chop the strawberries and tomatoes.
Put the fruit into a large bowl and stir in the sugar. Cover the bowl and set aside overnight for the fruit to macerate .
Next day pour the fruit into a heavy-based pan and bring slowly to the boil
Add the balsamic vinegar and freshly ground black pepper.
Boil for approximately 25-30 minutes or until the setting point has been reached.
Carefully spoon into sterilised jars and pop on the lids.
Calories: 1218kcalCarbohydrates: 309gProtein: 7gFat: 2gSaturated Fat: 1gSodium: 43mgPotassium: 1583mgFiber: 14gSugar: 287gVitamin A: 1539IUVitamin C: 421mgCalcium: 133mgIron: 5mg
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