• 1.5 kg ripe cherry tomatoes, halved
• 450 ml water
• 300 ml white wine vinegar
• 750 g caster sugar
• 1 tbsp each yellow and black mustard seeds
• 3 cloves finely chopped garlic
• 2 heaped tsps chilli flakes

Put all the ingredients in a saucepan and simmer for about an hour. Reduce the heat and cook until the jam thickens stirring occasionally. When you are happy with the consistency transfer to sterilised jam jars and store in the fridge for up to two months.