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750g ripe cherry tomatoes, quartered
1 medium onion, quartered and thinly sliced
1 small red capsicum, finely chopped
1 cup sugar
3 tbs lime/lemon juice
1 tsp cumin
1/2 tsp cinnamon
1/4 tsp paprika
1 tbs red chilli flakes
A pinch of salt
Combine all ingredients in a large saucepan on high heat. Bring to the boil, then reduce heat to low. Simmer for approximately 90 minutes or until jam thickens, stirring regularly. Once reduced, remove from heat. Allow to cool slightly, and fill sterilized jars.