Tomato Jam March 06 2019
We love making savoury jams from tomatoes, carrots, beets or celery! This summery jam is so good on steak sandwiches, cheese toasties or with cured meats. You can also add a teaspoon or two to your salad dressings!
Makes 2-3 x 300 ml jars
100ml vegetable oil
1 large brown onion thinly sliced
1kg of tomatoes, cut into 3-4cm cubes
250ml (1cup) white wine vinegar
400g caster sugar
½ cinnamon stick
Pinch of salt
Pinch of pepper
2-3 allspice berries or cloves
Pour the oil into a shallow wide heavy bottom pan. Add the onions and sauté over a medium heat until they are soft and sweet but have no colour. This should take approximately 15 minutes. Add the spices, cook for a minute and add in the tomatoes.
Cook on a low-medium heat another 15 minutes to soften the tomatoes and release their juices. Don’t reduce the tomato liquid down too much as this is needed for the jam. When they’re at the right consistency add the water and the vinegar and cook over medium heat for 5 minutes.
Turn off the heat and add the sugar, stirring to dissolve. Place back on a medium heat and cook for 20-30 minutes, stirring occasionally to prevent sticking.
Check the setting point by following these steps. After your jam has reached setting point, turn off the heat and let cool for a few minutes.
Take hot sterilised jars out of the oven with preserving clamps, or with a tea towel. Using a jam funnel or ladle, carefully fill jars with hot jam. Remove any air bubbles and seal immediately. Cool on the bench top and then store in a cool dark place for up to 12 months. To extend the shelf life to 2 years, heat process jars for 10 minutes.
Once opened store in the fridge for up to 3 months.