Description
This homemade tomato jam is sweet, slightly spicy, and full of rich tomato flavor. With just a few simple ingredients and some patience, you’ll have a small-batch jam that works beautifully on toast, with cheese, or even on burgers. No store-bought version can match the depth of this slow-cooked favorite.
Ingredients
Units
Scale
- 1.2 kg tomatoes
- 950 g sugar
- A pinch of chili flakes (adjust to taste)
- A small knob of fresh ginger, finely grated
- A pinch of salt
- About 2 tablespoons lemon juice
Instructions
- Cut out the cores, then score a shallow X on the bottom of each tomato.
- Drop them into boiling water for 3 minutes.
- Transfer the tomatoes into ice-cold water.
- Once they’re cool, peel off the skins and roughly chop them.
- Add the chopped tomatoes to a large pot along with the sugar, chili flakes, grated ginger, and salt.
- Cook over medium heat, giving it an occasional stir.
- After about 15–20 minutes, add the lemon juice.
- Lower the heat and simmer gently for about 1.5 hours, stirring every now and then to prevent sticking.
- Spoon a little jam onto a plate, run your finger through it, and tilt the plate.
- If the line holds and the jam doesn’t run, it’s ready.
Tips:
- Want it spicier? Add more chili flakes or a touch of cayenne.
- Store in sterilized jars in the fridge. It also makes a great edible gift.
Notes
Created, prepared, tried, and tested by Cathy
