Would you like to try some Tomato Jam
In the fall, Hilda visited Forcalquier with some friends and stayed at a charming B&B. The cool temperatures in Haute Provence allowed for local exploring and some eating.
Keep reading to learn about tomato jam:
Breakfast in France differs greatly from home, which was undoubtedly 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 different fruits 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 garden tree.
The tomato jam 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. It can be ‘watered down’ to glaze lamb or pork joints.
I think it goes with anything!
Tomato Jam
Equipment
Ingredients
- 2.2 lbs ripe tomatoes peeled and roughly chopped
- 1 knob of ginger finely minced
- 2-4 red chilies halved, membranes and seeds removed, finely sliced
- 4 garlic cloves finely sliced
- 2 pods star anise
- 1.3 lbs granulated sugar
- 3/4 cup cider vinegar
Instructions
- Warm tomatoes, ginger, chilies, garlic and star anise in a stockpot 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 one year.
Recipes with Tomatoes from Provence
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