Tangy jam is a quick way to deal with a bargain bagful of tomatoes from a market or shop, or a glut of home-grown produce.
Regard this as a mother recipe, very easy to adapt by bringing in other flavours. You can spice it up by adding a couple of teaspoons of ground coriander or crushed fennel seeds along with the sugar; or stir in a spoonful of Thai fish sauce or anchovy essence towards the end of cooking; or add a couple of tablespoons of chopped basil or coriander leaves at the end of cooking.
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