568 ml (1 pint) malt vinegar
15 g (½ oz) pickling spice
2.6 kg (6 lbs) British Classic Tomatoes, peeled and quartered
2 large onions, chopped
10 ml (2 tsp) ground paprika pepper
1.25 ml (¼ tsp) ground cayenne pepper
15 ml (1 tbsp) salt
350 g (12 oz) granulated sugar
Makes 1.8 kg (4 lbs)
Make a medium spiced vinegar by boiling the picking spice in the vinegar for 10 minutes and allow to cool. The spices may be left in the cooling vinegar if desired, to increase the spicing.
Put the tomatoes in a large saucepan with the chopped onions. Heat gently, then simmer until a thick pulp, stirring occasionally.
Add half the strained spiced vinegar together with the paprika and cayenne, sprinkle over the salt and bring to the boil. Cook, uncovered, until thickened.
Meanwhile, heat the remaining strained spiced vinegar with the sugar until dissolved. Add to the tomatoes.
Boil and reduce to a thick pulp. Pour into hot clean jars and seal.
Did You Know?
British Tomato growers use an army of over 40 million beneficial predatory bugs called Macrolophus in summer to keep pests out of their crops, reducing the need for chemicals.