I try to make two things every time I turn the oven on. Not least because my kitchen is a "sweltering sweat-box," as my husband so eloquently puts it. Also, though, because heating up the oven takes a lot of energy and keeping bills and global warming down seem like two mutually worthwhile goals.
Making this tomato chilli jam is a simple use of the oven when it's already on. It doesn't take long to prepare and then you can just let the mixture roast quietly in the background. The result: a tangy, spicy (as you like it) spread for the freshly baked loaves you baked at the same time.
