Tomato Jam

    Tomato Jam

    50saves
    2hours30min


    26 people made this

    No commercial product can capture the old-fashioned, not-too-sweet flavour of homemade tomato jam. The addition of chopped preserved ginger gives a pleasant touch of sharpness.

    Ingredients
    Serves: 32 

    • 8 large or 12 medium ripe tomatoes
    • 3 lemons
    • 8 cups white sugar
    • 3 tablespoons preserved ginger, chopped

    Directions
    Preparation:30min  ›  Cook:2hours  ›  Ready in:2hours30min 

    1. Wash, dry and roughly chop the tomatoes. Finely grate the rind from the lemons and then squeeze out the juice. Place the chopped tomatoes, lemon rind and juice, and the sugar in a large, heavy-based saucepan. Stir over medium heat for 30 minutes, or until the jam comes to the boil. Reduce the heat to medium-low and simmer, stirring frequently, for 1 1/2 hours, or until the jam reaches setting point. When setting point is reached, stir in the ginger and allow the jam to stand, off the heat, for 15 minutes. Remove any scum from the surface and ladle the hot jam into clean, warm jars. Seal and set aside to cool completely. The jam will keep for up to one year in a cool, dark place.

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    Reviews (6)

    by
    27

    Took shortcuts. I LEFT OUT THE GINGER & USED EQUAL WEIGHT SUGAR AND TOMATOES + 3 LEMONS TO EACH KILO OF TOMS. LEFT EVERYTHING TO SOAK FOR 3 HOURS FOR THE SUGAR TO DISSOLVE THEN PURRED IT WITH HAND BLENDER. BRING TO BOIL AND MINE WAS AT SETTING POINT IN 30 mins. - 14 Nov 2009

    by
    15

    my easy to make - dad used to add pineapple or passionfruit OR both - whacko on fresh taost and butter sometimes he would let it simmer until it just began to get darker (caramelise), then quickly remove from heat before it became toffee, woowww - good on ya dad - 01 Feb 2012

    Jennygrosvenor
    13

    Altered ingredient amounts. Only 6 cups of sugar. - 05 Aug 2009

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