Would you like to try some Tomato Jam
Hilda visited Forcalquier with some friends in the fall and stayed at a charming B&B. The cool temperatures in Haute Provence allowed for some local exploring and a bit of eating.
Keep reading to learn about tomato jam:
Breakfast in France is so very different to home, and this was certainly the case at Le Mas du Pont Roman. There were the usual ‘suspects’: croissant, brioche, lavender bread (non merci!), coffee, orange juice and various jams. Our hostess Marion explained that the melon jam was made with a particular variety of fruit that cannot be eaten raw. Provence (and, in particular, the area around Cavaillon) is famous for melon, and it is truly delicious, so it was interesting to discover a variety that needed to be cooked.
What intrigued me more was the tomato jam.
In the summer, I can usually be found making fig jam using Caromb figs from my friend’s garden and at home in the UK I make plum jam from our tree in the garden.
Tomato jam simply did not sound right!
How wrong I was. It is delicious, and I will be making my second batch shortly. I found an easy recipe for Tomato Chilli Jam via The Guardian and cannot recommend it highly enough. This jam is great with strong cheddar, soft cheeses and meats and can be ‘watered down’ to glaze lamb or pork joints.
Personally I think it goes with anything!
Tomato Jam
Ingredients
- 1 Kg Ripe tomatoes peeled and roughly chopped
- 1 Thumb Ginger finely minced
- 2-4 Red chillies halved, membranes and seeds removed, finely sliced
- 4 Garlic Cloves finely sliced
- 2 Star Anise Pods
- 600 grams (1.3 lbs) Granulated Sugar
- 200 ml (3/4 cup) Cider Vinegar
Instructions
- Warm tomatoes, ginger, chillies, garlic and star anise in a preserving pan with the sugar and vinegar, stirring until the sugar has dissolved.
- Simmer, stirring regularly, for about 20 minutes or until the jam has thickened.
- Remove the star anise.
- Then pour into jars and store in a cool dry place and use within a year (!)
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