In a heavy-bottom pot, add the tomatoes, the juice from the lemons, chillies, sugar and spring onions
Stir over a low heat until the sugar has dissolved
Increase the heat and bring the mixture to the boil
Cook for 20 to 30 minutes, shaking the pot from time to time - do not stir or sugar will crystallise
To test your jam, drop a teaspoonful onto a cold plate, if it holds together before spreading then it is ready
Let it cool completely before spooning into sterilised jars
Notes
If you wish to have a milder jam, remove the seeds from the chillies or use a milder long red chilli.This Chilli Tomato Jam is great as a base on a pizza, in a burger, on a toasted cheese and tomato sandwich and you will probably find many other ways to use it up.