Lots of fresh bread required
From 2020 most likely I will remember the unprecedented amount of hours I spent on the couch and my tomatoes. All hail the sweet and savoury tomato jam!
Head straight to the recipe.
If you ever wondered why it’s a jam and not a chutney, the secret is in the amount of sugar. Normally a vegetable chutney or relish has all the spices as a jam but the sugar amounts to 2-3 tablespoons whilst my jam is packed with a cup full of brown sugar. And let’s not forget that tomatoes are berries, so it simply deserves to be a jam.
It is a very morish jam as well so no need to worry of the short shelf life. It will go within a week especially if you are the sourdough bread aficionado.
Whilst the tomato plants are still flowering, the time I spend outside is seriously less. Yes, it must be the drizzle. A grey duvet of a cloud has come to cover the sky, jumpers are out and it is cold. Not really cold, mild autumn cool. It feels so good to keep sunshine in a jar!
Jar sterilisation:
Wash your jars in warm soapy water, rinse them well and let dry. Avoid drying with a fluffy towel as it might leave residue. Preheat your oven at 160 oC max (gas mark 3, 325 oF) and place in the dry jars for 10 minutes to sterilise.
Tomato jam
Ingredients
- 900 gr tomatoes
- 150 gr brown sugar
- 1 chilli pepper
- 1 teaspoon paprika
- 2 tablespoons apple cider vinegar
- 1 teaspoon salt
Instructions
- Clean and roughly chop the tomatoes.
- Place in a heavy bottomed pan and bring to the boil.
- It will take a good 1 ½ to 2 hours to reduce, towards the last half hour, be extra vigilant and stir to prevent it from sticking.
- Once ready, place in sterilized jars. It keeps for up to 2 weeks in the fridge.
Notes
Do you have favourite chutneys or relishes? Let me know in the comments.
From London with love,
Eugenia
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