Nina Nixon

Journal

I'm Nina, a photographer, film maker and forever wanderer.  Passionate about nature, the great outdoors and all of life's adventures.  This is the place where I keep all my 'field notes'

Tomato Jam



Hello Friday - so tomato jam eh!

Well with all this productivity going on in and around the kitchens of the nation - and probably the world - at the moment (if you live in the northern hemisphere that is) and being that time of year - Autumn - then I thought I would post my (adapted) recipe for Tomato Jam.

Okay, so I know what you're thinking 'how can something so sweet and tasty, delicious and juicy be associated with jam?' Well this is a savoury jam.....kind of.

It's one of those bizarre things, it's sweet but tastes best as a savoury - like sweet and sour, marmite and jam or even better, marmite and peanut butter yum, yum - no?

Just me and Mr Boo then.


OK, well maybe just hear me out then....please! Because this is the amber nectar of preserved tomatoes and there will be no going back once you have tried this jam - I'm hoping.

Now this adaptation is a Sarah Raven recipe - from her Garden Cookbook which I have to say is an absolutely fabulous gardening / cookbook and I must give her full credit as I've only played around with the recipe a little.

Anyway, if you have an allotment or plot anywhere and work with the seasons / seasonal produce then this book is brilliant and one we use a lot.

The pear, melon and rocket salad is a firm favourite in the Tabiboo household and a brilliant dish shared with friends - forks at the ready.


So as I was saying this recipe stems from her chilli jam recipe, but being no secret and as you all know, I do not do chilli's at all - or any kind of hot and spicy, burn your mouth off kind of food. The tingle, I just do not get. It's either nice and tasty or ouch, ouch, ouch!!

But the thought of a savoury tomato jam - now that was worth trying. So I played around.

Plus I couldn't really keep saying 'non chilli, chilli jam' now could I whenever I was referring to this tomato concoction.


I must add though that before you get started this jam only works really really well if you have the ripest, juiciest (homegrown) flavoursome tomatoes.

Shop bought, force grown, watery tomatoes do not compare in any way 'at all' and your jam will be tasteless. Trust me, we have tried.

With all that in mind, here's the recipe -

:: Tomato Jam ::

500g very ripe tomatoes
4 garlic cloves, peeled
3-4cm piece of ginger root
300g caster sugar
1 tblspn fish sauce
100ml red wine vinegar

Put half the tomatoes with all the garlic and ginger in a food processor and blitz - not to a puree though.

Pour into a heavy based saucepan. Add the sugar, fish sauce and vinegar and bring to the boil stirring slowly. Reduce to a simmer.

Dice the remaining tomatoes finely and then add them to the pan. Simmer for 30-40 minutes, stirring from time to time.

The mixture will turn slightly dark and become sticky.

Spoon into warm dry sterilised jars and seal while the mixture is still warm.


Serve with anything you like - meat, fish, chips!! - we tend to eat ours with very strong cheddar and freshly baked baguettes.

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I hope that's got your taste buds fired up for the weekend and with the colder weather coming in it might be the one last shove at bringing in those green tomatoes still left on the plants, ripening them up and then bottling and storing for the coming months.

A taste of Summer in a jar - what could be better?

Have a fabulous weekend. I think we're going foraging for sloes - what are you up to?

xXx

ps. I must just say a big thank you for all the wonderful comments, support and similar stories you left me - and the Eldest Boo - yesterday. He think he did fine, but at the end of the day 'what will be, will be' he did his best, gave it a go and for that we are so very proud of him. Thanks again - Nina xxx