Sterilise your bottles properly before filling — wash, then oven-dry at around 100°C for 10-15 minutes, or run through a hot dishwasher cycle. This matters for shelf life.

Fill while the jam is still hot and seal immediately for the best seal.

Once opened, keep refrigerated and use within a few weeks.

• Blanch and peel tomatoes: Blanch the 2.3 kilograms roma tomatoes in boiling water, then remove the peels.
  
• Chop tomatoes: Cut the peeled tomatoes into small pieces.
• Fry onions and ginger: Fry the 3 onions, sliced and 1 ginger, thinly sliced together for 3 minutes
• Simmer the base: Add the tomatoes, 350 grams sugar, 1 cinnamon stick, 6 grams salt, and 600 milliliters red wine vinegar to the pan, and simmer for 15 minutes
• Crisp the biltong: Bake the 150 grams biltong, carved in the oven at 140°C (285°F) for 10 minutes.
• Sift the mixture: Sift the tomato mixture, separating the liquid, and put the liquid back on the stove.
• Reduce to syrup: Cook the liquid for 10 minutes  until a syrupy texture forms.
• Return tomato pieces: Add the tomato pieces back into the syrupy sauce.  
• Add biltong: Chop the crispy biltong into small pieces and add to the sauce.
• Final simmer: Cook for another 10 minutes
• Bottle the jam: Remove from heat and spoon into sterilised bottles while hot

Notes: Best served spread on toasted bread for breakfast, or alongside cheese and cold meats. Store in sterilised, sealed bottles in a cool, dark place.

Enjoy it on toast — it's also great with a strong cheddar or on a cheeseboard.