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Tomato Jam

by Annalisa Brown (follow)
Easy (2874)      Tomatoes (202)      Dip (68)      Condiment (18)      Glaze (3)     
I first tasted Tomato Jam at an Italian Wine Festival when I sunk my teeth into a Buffalo Mozzarella Bruschetta. My initial trepidation of trying “jam” with buffalo mozzarella belied my senses as the incredible burst of flavours danced in my mouth.

The smokiness of the paprika, the spiciness and warmth from the chilli, combined with the sweet tomato reduction propelled this simple appetizer into something incredible. I couldn’t help but replicate the recipe at home, and a big thank you to the nameless chef who graciously and willingly gave up his “secret” recipe for me to share with you.

Tomato Jam can be used immediately or preserved in jars for future use.

I’m not a sweet-tooth and can easily walk away from any sweet offerings, however this complex savoury jam is divinely irresistible. Hope you enjoy eating this as much as I do.

Preparation Time: 5-minutes
Cooking Time: 30-minutes
Makes: 450gm (1 Cup)

1kg Ripe Tomatoes
1 Cup Sugar
1 Teaspoon Chilli
1 Teaspoon Smoked Paprika
1 Teaspoon Salt
1 Teaspoon Black Pepper

Peel and chop the tomatoes (soaking them in hot water makes the skins easier to remove).

Tomatoes are the Key Ingredient.

Sugar and Spice makes this Jam come to life.

Place the tomatoes into a saucepan and add the sugar.

Bring tomatoes to the boil, then add the chilli, smoked paprika, salt and pepper.

Stirring constantly, allow the tomatoes to boil for approximately 15-minutes on a high heat.

Bring tomatoes to the boil then reduce until thickened.

Continue to cook the tomatoes on a low to medium heat for another 15-20 minutes until thickened and the tomatoes have reduced significantly. Set aside to cool slightly then serve as an accompaniment to fish, chicken or meat.

The tomato reduction is ready when it has a thick, shiny texture similar to jam.

Tomato Jam goes perfectly with Crumbed Olives, Eggplant Burgers or Zucchini & Asparagus Fritters. It also goes well simply spread on toast.

Tomato Jam can be preserved for future use.

Tomato jam can also be preserved for future use. Simply fill jars with jam, seal lids tightly and place into a large pot or vat filled with water. Boil the jars for 30-minutes. Let cool overnight and place into a cool pantry for storage.

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[ Submit a Comment ]
Hi GMTHE - I filled the jars with the tomato jam first, sealed the jars tight then put them into the pot of water and brought the filled jars to boil. Hope this goes to explain the procedure I used. Hope you try making the jam - I couldn't believe how simple it was to make and how fantastic it tasted. Good Luck, Annalisa
It sounded like you boiled the jars after you put the jam in - is that right? I thought you boiled them before? But I'm no expert jam maker. Please explain! Curiouser&curiouser
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