Tomato and Walnut Jam

Place the tomatoes in a large bowl and cover with sugar. Place a dishcloth over the bowl and leave to stand overnight.

The next day, transfer the contents to a large saucepan and bring to the boil.

Add lemon juice and zest. Reduce heat to a slow boil and cook until jam reaches setting point (105C) and cook for 30 minutes.

Stir in walnuts and cook for 2 minutes.

Remove from heat and stand for 10 minutes. Stir again and then ladle into warmed, sterilised jars. Seal.

The jam can be eaten after 1 month and should be refrigerated once opened.