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!
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.
- 900 gr tomatoes
- 150 gr brown sugar
- 1 chilli pepper
- 1 teaspoon paprika
- 2 tablespoons apple cider vinegar
- 1 teaspoon salt
- 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.
Do you have favourite chutneys or relishes? Let me know in the comments.
From London with love,