This year I have branched out in my lead-up-to-Christmas cooking. In addition to cookies, I made a tomato and onion jam over the weekend.
There’s something that I find intensely comforting about cooking, especially when I have the luxury of time (ie not for a Monday night dinner). I had the flat to myself for a few hours, so I amped up the volume on my favourite playlist and got chopping, chopping, chopping.
This recipe is another one of those that is incredibly easy and just needs time for all the flavours to intensify, and is a really versatile jam that can be used with chicken or pork, and also works spectacularly well with a sharp cheddar (or any cheese for that matter). Oh and it’s based on another famous recipe from my mum-in-law 🙂
I made a monster amount of this jam – I figured I’d spend the time once to make a big batch, put in sterilised jars and share with friends. If you don’t have a large enough pan, feel free to cut down the amount you make to suit your needs.
Ingredients (makes enough to fit 6 x 250ml jam jars)
- 3 kilos of tomatoes – I used a mix of vine ripened, roma and cherry – roughly chopped
- 2-3 medium red onions, sliced
- 1/2 cup golden raisins
- 1 1/2 cups brown sugar
- 1 cup granulated sugar
- 1/2 cup malt vinegar (I’ve also made this with red wine vinegar)
- Juice of 2 lemons
- 2 tsp salt
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- It’s a pretty mammoth task to chop 3 kilos of tomatoes and in a perfect world you should discard the skins and seeds, so feel free to, but I didn’t de-skin mine and just didn’t add any seeds that were on the board when I was chopping
- Add all the ingredients together in a pot that’s big enough to fit everything in, and stir well to combine
- Bring to boil and then reduce heat to a gentle simmer
- Simmer, stirring occasionally until the liquid evaporates and you’re left with a sticky jam – this can take anything from 3-8 hours. I should have taken a photo of what it looks like when ready but you can use the above as a photo as a guide. When I made smaller batches it only took 3, yesterday’s took 8, so the time you have available is something also to consider
- If you are going to jar the jam, then you should sterilise your jars to help prevent contamination and also so they keep for longer. After washing the jars well in hot soapy water, you can either put them in the dishwasher (if you’re lucky enough to have one) or do what I do and put the clean jars on a paper lined tray in an oven at about 160C (320F) – remove any rubber seals if your jars have them – 30 minutes before you think your jam is done. After 30 minutes, carefully remove and put the hot ham in the jars while they are hot so that you minimise bacteria/mould growth and once slightly cooled, pop them in the fridge.