This is not a jam in the traditional sense. Made from very ripe tomatoes this jam is fabulous to add to sauces either rich meaty gravies or tomato passatas to add that extra depth of sweet tomato flavour.
I also love to eat it with creamy sharp cheddars, sausages and even on sandwiches.
This jam is easy to make and allows you to play with flavour.
Try adding 1-2 bird eye chillies for a little kick, or a few cloves and a cardamom pod for an earthy flavour.
1 kilo very ripe tomatoes
750 g caster sugar
1 teaspoon ground cinnamon.
With a small sharp knife cut out the stem of the tomato and make a little cross in the base of each tomato. Bring a large pot of water to a rapid boil and add the tomatoes. Blanch for 1 minute and drain. Cool down the cold running water.
When cool enough to handle start to peel the skin away. The easiest way to do this is with a small knife and start from the base where you made the cross, some of the skin should have already started to peel away.
Cut each tomato in half or quarters and scoop out the seeds. This may be a little time consuming but keep at it, and you will have a sweet and seed free jam. Having said that however don’t stress if there are a few, as they will look good at in the jar and remind you of tomatoes.
Once seeded chop roughly and place in a large heavy bottom saucepan and add the sugar. Bring to the boil and return to a medium heat. Add the cinnamon and continue to cook for half and hour till an hour. The tomatoes will start to look a deep vibrant red and the consistency should be a thick jelly like sauce.
Once done add the lemon juice and take of the heat. Allow to cool slightly before spooning into sterilised jars.
This jam will last 1 year in an air tight sterilized jar. Once open store in the fridge.
If you are adding chilli, slice it thinly and remove the seeds if you like. Add the chilli or spices when you add the tomato.
This recipe will make 400-500g of jam.