1. Wash the cherry tomatoes and prick each one with a fork. 2. Put the sugar and water in a large saucepan and place over a medium heat, stirring until the sugar has completely dissolved. Turn up the heat and boil rapidly for 5 minutes. 3. Add the cherry tomatoes and cook for 10 minutes. With a slotted spoon, remove the tomatoes from the pan and put on one side. 4. Add the grated ginger, grated lemon zest and juice, chilli, and salt to the pan. Bring the mixture back to the boil, then reduce the heat to a simmer and cook for 15 minutes. 5. Put the tomatoes back into the pan with the cooking liquid and simmer for a further 30 minutes, or until the liquid has reduced and formed a thick syrup. 6. Pour the tomato mixture into hot, sterilized jars and seal immediately. Label when cool. Makes 1.8kg/4lb 1.8kg/4lb firm cherry tomatoes 1.5kg/3lb 4oz white granulated sugar 1 litre/1¾ pints water 6cm/2½in fresh root ginger, peeled and grated Grated zest and juice of 2 lemons 1 red chilli, deseeded and finely chopped 1tsp salt INGREDIENTS METHOD PICKLED CHERRY TOMATOES Traditional Jams & Preserves Delicious as an appetizer or part of a mixed buffet - goes with anything!