Tomato Jam
With an abundance of tomatoes in the garden, and the season drawing to an end for another year. I was looking for new ways to preserve the last of our summer tomatoes.
The answer was...tomato jam!
It might sound strange as I wouldn't exactly put it on toast for breakfast - (although you could)! But it's a jam because instead of having a vinegar base to keep it shelf stable, it is sugar based.
This is our own recipe, and it was so good, we thought we would share it with you!
Ingredients:
1 kilogram of tomatoes, chopped coarsely
2 apples pealed and chopped coarsely
2 red chillies with seeds chopped finely
The juice of one lime
3 tablespoons of apple cider vinegar
500 grams of white sugar
Method:
Chop all ingredients as above.
Put all ingredients into a deep saucepan.
Heat gently until the sugar is dissolved - to prevent it from sticking.
Increase your heat till you have a nice rolling boil. (This is not a raging heat with a fast boil, but hot enough that you get good movement).
Depending on how hot your stove is, and how juicy your tomatoes are, boil your jam down for about an hour, stirring occasionally. Till it has reduced by about half. I found I had to mash the apples slightly with a potato masher - as they held their shape too much.
I take mine off just before a 'jam set' has occurred, as I like this a bit runnier than a typical jam.
Pour into sterilised jars and seal.
Will keep for up to a year.
This is delectable with crackers and a sharp cheese! But can also be used with meats or on burgers - or on toast?!
We hope you like this as much as we do!
The answer was...tomato jam!
It might sound strange as I wouldn't exactly put it on toast for breakfast - (although you could)! But it's a jam because instead of having a vinegar base to keep it shelf stable, it is sugar based.
This is our own recipe, and it was so good, we thought we would share it with you!
Ingredients:
1 kilogram of tomatoes, chopped coarsely
2 apples pealed and chopped coarsely
2 red chillies with seeds chopped finely
The juice of one lime
3 tablespoons of apple cider vinegar
500 grams of white sugar
Method:
Chop all ingredients as above.
Put all ingredients into a deep saucepan.
Heat gently until the sugar is dissolved - to prevent it from sticking.
Increase your heat till you have a nice rolling boil. (This is not a raging heat with a fast boil, but hot enough that you get good movement).
Depending on how hot your stove is, and how juicy your tomatoes are, boil your jam down for about an hour, stirring occasionally. Till it has reduced by about half. I found I had to mash the apples slightly with a potato masher - as they held their shape too much.
I take mine off just before a 'jam set' has occurred, as I like this a bit runnier than a typical jam.
Pour into sterilised jars and seal.
Will keep for up to a year.
This is delectable with crackers and a sharp cheese! But can also be used with meats or on burgers - or on toast?!
We hope you like this as much as we do!
Looks yum!
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