Cherry Tomato Jam

The end of your tomato bush is bitter sweet - bummer its dying - way cool that there is so much fruit that you have to come up with new ways to deal with it. Soooo anyways, my wife volunteered me to cook tomato relish at Kindy on Friday. Never having made chutney this seemed a challenge and I thought well, if you add enough sugar to something you can turn it into jam. It was stacks of fun and the kids were radical. To add to that I thought I could preserve as much of the harvest as possible while my seedlings grow. Reality is though, after trying it - it won't last past next week - its too damn good.
Heaps easy - do it.

1 kg cherry tomato sliced in half
2 sticks lemon grass bashed and sliced
1 thumb ginger minced up
1 bottle tomato passata
1/2 cup red wine vinegar
500-600 gms raw sugar
2 tsp olive oil
Dill (or other soft herb)
Salt

Saute the lemon grass and ginger until fragrant and soft in the oil, pour in the tomatoes, passata, sugar, vinegar and stir. Bring to the boil and reduce temp to medium (otherwise it will blast all over the place), cook for about an hour, stirring occasionally. Spoon a little onto a small plate then place in the freezer for a minute or so, if after you've run your finger through it it stays parted, your done - turn off the heat, mix through a little soft herbage, a touch of salt and allow to cool enough to handle for bottling. If not, keep going until it is.