CondimentHilda StearnProvencal RecipesTaste

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!

Ingredients for Tomato Jam by @Hildast

Tomato Jam

1kg ripe tomatoes, peeled and roughly chopped
Course Condiment
Cuisine French


  • 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


  • 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.
    Making Tomato Jam by @Hildast
  • Remove the star anise.
  • Then pour into jars and store in a cool dry place and use within a year (!)
    Tomato Jam by @Hildast
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Hilda Stearn

Hilda is a co-founder of a Kent-based business development consultancy Ministry for Growth and manages the Thames Valley office. Working with a diverse range of clients from start-ups to established businesses provides a truly varied working week. She is passionate about supporting ambitious companies to be successful and is recognized for her collaborative approach. Hilda is renowned locally for her skill in bringing potential business partners together. She is currently a volunteer business adviser for Young Enterprise and participating in this year’s Global Entrepreneurship Week by mentoring a new business based in Buckinghamshire.

Hilda is fortunate to be able to balance work with regular trips to Provence where she continues to find new hidden gems that she readily shares with friends and her followers on Twitter.

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