Bob's Homemade Tomatoe Chutney

Made 19 Sept 2021. Produced 3/4 litre of chutney and filled 4 jars but it would probably have been just three as the jars need banging to get it to settle. Leave just 3/4 inch of space at top of chutney to expand.

2 kilograms tomatoes (blitzed)
2 red onions (peeled and chopped) or 3 small.
100 millilitres red wine vinegar (small amount due to juiciness of toms)
1 tablespoon fresh ginger (peeled and finely chopped) Use spiced.
300 grams soft brown sugar
1/2 teaspoon cinnamon (used Canelle)
1 tablespoon sea salt
2 tbsp Worcestershire sauce
2 tbsp wholegrain Dijon mustard

Method:

Put all the ingredients into a pan, bring to a simmer and then cook over a low heat for 3 to 3.5 hours. Stir occasionally and more frequently towards the end of the cooking time to prevent sticking. The chutney is ready when no more than a small amount of syrupy liquid collects in a trough that you draw in the chutney with a spoon. It firms up a bit more as it cools.
Whilst still warm decant into jars and then turn them over for some time.
The chutney can be eaten straight away but improves after a few months.