Tomato jam has been on my mind for many months now since coming across it on Jennifer Perillo’s site. And as the family has requested that I make a few healthier dishes, this seemed like the perfect opportunity to test out my jam making skills! Because jam = healthy right?
Jennifer’s recipe is easy enough – chop the tomatoes, toss in all the remaining ingredients and let it simmer on a low heat for 3-4 hours. Halfway through the cooking process however, I found the jam too sweet and figured that by adding a whole sliced red chilli it would not only cut the sweetness but will also to add a bit more heat. As a result, the chilli worked perfectly and I may even consider adding a couple more for future batches. A note of caution; I am a self confessed spice addict!
Tomato jam is simply wonderful slathered on a piece of toast, or as an accompaniment to your cheese platter or even used to marinate or glaze a piece of ham. Bottled and labelled, it makes a perfect gift for the upcoming festive season.
So glad I finally gave it a go – definitely one of my favourite recipes of 2011.
Tomato Jam
Ingredients
1.6kg tomatoes, coarsely chopped
1 small red onion, diced
½ cup tart green apple, diced
1 red chilli, sliced
½ cup brown sugar
1½ cup sugar
1 tsp salt
½ tsp coriander seeds
¼ tsp cumin
¼ cup cider vinegar
Juice of one lemon
Method
- Put all ingredients in a large pot and bring to a boil. Reduce heat to allow ingredients to simmer and leave to cook for 3-4 hours until it thickens and takes on a jam-like consistency.
- To store, transfer jam into sterilised glass bottles and store in refrigerator for two weeks or for long term storage, use a hot water canning bath for 15minutes.
*The gorgeous jam jar labels are courtesy of Frugal Living
Sounds great! The addition of coriander seeds and tart green apples is a nice twist. Will give a try for sure.
ReplyDeleteI make a slightly different version of tomato jam, but I agree that it's one of my new favourite recipes...we use it in everything! Theresa
ReplyDeleteI have not done tomato jam and this one you made looks good, worth the try and lovely packing too.
ReplyDeleteEasyfoodsmith : Do let me know what your verdict is :)
ReplyDeleteTheresa: I love how versatile it is too :)
Nava: Definitely worth the try. Goes lovely with rice, as a sweet pickle too!
Sounds and looks delish! Great idea as presents! Must try too!
ReplyDeleteHi Nish, I wanted to make pessaratu today. And normally I make tomato chutney but then I remembered I visited your blog before and I read something different.I do not have a tart apple but I three goose berries. I will come back after making it.
ReplyDeleteHi Nish, This is me again. My jam looks fine and good to taste but adding the goose berries was not a good idea. I had to cook the jam by adding some water because the gooseberry pieces were not properly cooked. I checked you are not on food buzz so I am following you on the blog. If you wish you can visit mine and join.
ReplyDeleteawesome...i used to make tomato chutney :)
ReplyDeleteBambiman: A must try for sure!
ReplyDeleteBalvinder: Glad the jam turned out well in the end. Did the gooseberries affect the taste of the jam? I am on Foodbuzz actually and have added you :)
Maika: This isn't far off from being a chutney, albeit a bit sweeter :)