While the jam was bubbling away I sorted out a few jars from the cupboard, washing them and putting in a hot oven for 10 minutes or so. The lids I boiled up separately. Now, I love colour and prettying things up so I started to think about topping the finished jars with a bit of prettiness. I remembered the circles of fabric leftover from making my peg bags. Perfect - after a whip round with the pinking shears.
All finished. Even though the jam bubbled away for at least half an hour, some of the tomatoes retained their pleasing pear shape. I will leave the jam alone for a few weeks now to let the flavours develop. I think it will be delicious, as it smelled so wonderful while cooking. Sally says it is great on an antipasto platter especially with creamy cheeses. Thankyou Sally!