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.
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I'm using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
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