Tomato Jam
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!
Makes about 1/2 pint. (1 cup)
Sweet and spicy and so good with cheese, cold meats and crackers.
1 400g tin of chopped italian tomatoes in juice, undrained
1 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 grated
the juice of one lemon
1/4 tsp ground cinnamon
pinch cloves
75g soft light brown sugar (1/3 cup packed)
1/2 tsp ground cumin
1/4 tsp crushed red pepper flakes
fine 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!
Debunking the myths of English Cookery, one recipe at a time.
The English Kitchen
http://theenglishkitchen.blogspot.com/
Source: http://theenglishkitchen.blogspot.com/2016/09/tomato-jam.html
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