TOMATO JAM

November 26, 2018

If you are looking for a conversation starter – go with tomato jam. Everybody who gives this a try for the first time is a sceptic and quickly turns into a tomato jam enthusiast. It’s fairly easy to make, keeps well and is the star of every cheese platter.
Personally I love to make little cracker towers with cream cheese. Great snack or starter.

TOMATO JAM

  • 400g tinned diced tomatoes
  • 1 red chilli
  • 1 shallot
  • 8g ginger
  • 1 clove garlic
  • 225g sugar
  • 100ml white wine vinegar
  • 1 teaspoon mustard seeds
  • salt
  • black pepper

_ finely dice shallots and mince ginger and garlic [I like to grate them]

_ drain tomatoes through a fine meshed sieve [reserve about ¼ of the juice]

_ place vinegar, sugar, reserved tomato juice, finely diced chilli, shallots, ginger and garlic into a large saucepan

_ bring to a boil and simmer until reduced by ⅓

_ add drained tomatoes an season with salt and pepper to taste

_ turn heat down and cook gently until the jam is thick and shiny

_ allow to cool before serving

[store in the fridge for up to 1 month] 

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