PICKLED CHERRY TOMATOES Traditional Jams & Preserves Delicious as an appetizer or part of a mixed buffet - goes with anything! INGREDIENTS METHOD Makes 1.8kg/4lb 1. Wash the cherry tomatoes and prick each one with a fork. 1.8kg/4lb firm cherry tomatoes 2. Put the sugar and water in a large saucepan 1.5kg/3lb 4oz white granulated sugar and place over a medium heat, stirring until the 1 litre/1¾ pints water sugar has completely dissolved. Turn up the heat 6cm/2½in fresh root ginger, peeled and boil rapidly for 5 minutes. and grated 3. Add the cherry tomatoes and cook for 10 Grated zest and juice of 2 lemons minutes. With a slotted spoon, remove the 1 red chilli, deseeded and finely tomatoes from the pan and put on one side. chopped 4. Add the grated ginger, grated lemon zest and 1tsp salt 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.