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The best Tomato Jam will be made from tomatoes that you grow yourself.  I will never make such a thing because I will never, ever grow another tomato.  I genuinely can’t remember the last time I owned a tomato plant that didn’t end up riddled with blight.  Frankly I have mourned one too may fruits to be bothered with them anymore!

The second best Tomato Jam will be made with fruit grown locally or by a friend, but for that I’d have to wait until Summer and well I can’t wait!  Why can’t I wait?  I can’t wait because this morning the sky looked like this.

Blue skies mean it’s almost time for picnics and for barbecues and for those, I’ll want chutneys; there isn’t a moment to lose!  I’ve become a little bit obsessed with preserves this year.  It’s a nice way to fill a damp afternoon and we all know how many of those we’ve had.

Although making jams and chutneys can be a long winded, sticky affair, there are a few quick fixes out there that really work.  This recipe is made in the microwave and although it may make a little mess of the ‘spinny plate thing’ (not sure what it’s really called), it’s not so lively that it covers the walls of your microwave.

This delicious jam really emphasises the sweetness of tomatoes.   It works well with cheese and meats and a spoonful can even be added to soups and sauces.

You Will Need:

4 tomatoes

The juice of 2 lemons

1 medium cooking apple

440 grams caster sugar 3/4 teaspoon ground ginger

1 clove of garlic (crushed or finely grated)

fresh rosemary (optional)

1/2  teaspoon freshly ground black pepper

Method:

  • Place your tomatoes on a lined baking tray, pierce each one and bake in a low oven for around 20 minutes or until the skins have loosened.
  • Peel the tomatoes and chop.
  • Place in a microwavable bowl
  • Peel, core and grate the apple and add to the bowl
  • Add the pepper, garlic and ginger.
  • Snip a little rosemary into the bowl, just the leaves, not the woody part.  You need less than a teaspoonful.
  • Cook, uncovered in the microwave on full power for around 12 minutes.
  • Stir well and add the sugar and lemon.
  • Continue to stir until the sugar has dissolved
  • Return to the microwave and cook again for 9 minutes stirring at three minute intervals.
  • After 9 minutes its time to check the jam every minute. Do this by placing a spoonful the jam on a plate and  allowing it to cool in the fridge.  When the surface wrinkles as you push it with your finger, its ready.
  • Pot immediately into warm, sterilised jars and seal tightly.

I hope you’ll give it a go as it’s so easy to make and tastes delicious.  This recipe will make two jars; one for you and one for a lucky friend….if you’re feeling generous 🙂

Love Rachel

xxx

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  • Mihawkeye

    So, I did this recipe and only got 1 jar. What size jar did you use?

    • Rachel

      Hmm, I used your average ‘jam/jelly’ sized jars. i’ve just measured them and they come up at around 300ml / 1/2 pint each. Perhaps your tomatoes were smaller than mine? So strange, did it taste noce though? 🙂