This makes a lovely clear jelly which has an excellent tomato-y flavour, but still packs a fair punch in terms of chilli; it'll last up to 6 months if stored in a fridge. A great way to preserve a tomato glut. You’ll need a large square of muslin or fine cotton, and some string for the straining part.

1.3 kg tomatoes, halved

3 unwaxed lemons, roughly chopped, skin on

4 red chillies (the larger less hot ones), deseeded. 1 roughly chopped, 3 very thinly sliced

650g preserving sugar

• Place the tomatoes, lemons and roughly chopped chilli and 450 ml water in a large saucepan. Bring to the boil, cover and cook very gently for 40 minutes

• Allow the mixture to cool slightly. Line a large mixing bowl with muslin, with the edges overhanging the edge of a bowl. Ladle in the cooked tomato pulp and juices, and gather together the edges of the muslin and tie up with string. Hang the muslin bag from a hook or cupboard handle with a bowl underneath to catch the juices. Leave for a least 2 hours (it can be left overnight)

• Sterilise the kilner/jam jars by placing them in a 160 C Oven for 30 minutes

• Measure the juice and return to the cleaned pan, adding 325g preserving sugar for every 500ml juice. Heat gently until the sugar has dissolved, then bring to the boil and stir in the finely sliced chillies. Boil rapidly for 20-30 minutes or until setting point is reached. (This is tested by putting a teaspoon of the jelly onto a cool saucer and refrigerate for 2 minutes. Push the edges, if they wrinkle, its ready. If not boil for a few minutes longer and test again)

• Leave the jelly to stand for 15 minutes and then ladle into the sterilised jars