Arancini stuffed with tomato jam

This tomato jam can be stored in the fridge for up to two weeks.

1. Tomato jam Heat the oil in a large, deep pan or saucepan. Fry the onions over medium heat for 15-20 minutes or until soft and the onion starts discolouring. Add the rest of the ingredients and stir.

2. Stir the jam until the sugar has dissolved, then turn the heat down and simmer until the jam thickens. Leave to cool, then transfer to a jar. Seal and store in the fridge until needed.