I had in mind to make some tomato jam with the tomatoes from my tomato plants, but it ended up that I would not have had enough fresh tomatoes to do it. We have been far too greedy with eating them fresh and they have been so very good. I had a real hunger for tomato jam however . . . a real hunger . . . it sounded so tasty . . .
One ingredient I do have plenty of however is tinned tomatoes. Lovely tinned Italian tomatoes, and so I decided to feed the hunger which could not be dampened and I created a tomato jam using them. I am no stranger to making jams and chutnies. I have been making them for years.
In fact, one of the things we learned to make when I was doing my chef's course, was chutney and I decided to apply some of the same principles, albeit with some different flavours, to this tomato jam, and . . . I hasten to add, with EXCELLENT results!
It turned out fabulous. It is nice and thick . . . . and sweet without being too sweet . . . and just spiced right, with a tiny bit of a kick. Ohhh . . . just lovely.
I was so very pleased and so was Todd. He is really enjoying it, with cold meats, cheeses, in sandwiches, with his potatoes, etc. It's a real winner! It doesn't make a lot, but it's nice to know that I can easily make it any time I want to, and that I won't have to rely on fresh tomatoes being in season either.
I hope you will try it! It's a lovely taste of tomato sunshine!
*Tomato Jam*Makes about 1/2 pint. (1 cup) Printable recipe
Sweet and spicy and so good with cheese, cold meats and crackers.
1 400g tin of chopped italian tomatoes in juice, undrained1 TBS of olive oil a knob of ginger, the size of a small egg, peeled and finely grated(about 1/4 cup)3 cloves garlic, peeled and finely gratedthe juice of one lemon1/4 tsp ground cinnamonpinch cloves75g soft light brown sugar (1/3 cup packed)1/2 tsp ground cumin1/4 tsp crushed red pepper flakesfine sea salt and freshly ground black pepper to taste
Heat the oil in a saucepan. Add the ginger and garlic. Cook, stirring until quite fragrant. Stir in the lemon juice. Cook to reduce a bit, then add the cinnamon, cloves, cumin, brown sugar, and red pepper flakes.. Bring to the boil, then reduce to a simmer and simmer until nicely thickened. Taste and adjust seasoning as required with salt and pepper. Cool and then pour into a jar. Keep refrigerated.
Note - this makes a lovely Christmas gift, tied up with a ribbon and presented in a basket with some cheese and crackers.
Cirio Chopped Tomatoes . . . authentically Italian. They are so good I could just eat them out of the tin with a spoon, and do from time to time. (Don't judge me!) In a recipe where the tomatoes are going to be one of the stars, you want really good ones, and these are the best!
I really hope you will make some of this delicious tomato jam, if not for yourself, then for someone you love. You won't regret it! Bon Appetit!
