Tomato and Chilli Jam
I know I know I know tomato season is over. Buuuuut if your plants are pumping out cherry tomatoes I really think you should try this tomato jam. Is savoury and sweet and would be the perfect addition to a cheese board, or a sandwich, on top of baked brie or thinned out slightly and tossed with some crispy shrimp!
In Camilla Wynne’s book Jam Bake which I highly recommend you read she introduced me to the process of macerating your fruit before starting to cook your jams and I think that method it super effective here with tomatoes. Though its important that you cut those tomatoes in half before you toss them in the sugar so that the sugar can help break down the flesh of the tomatoes.
This recipe doesn’t make a ton of product, so I truly think the best way to cook it is in an extra large frying pan. The large surface area of the pan will help to cook off the water quickly and evenly. By extra large I am referring to a 12″ pan and preferably stainless steel.
A little tip from my years of working in restaurants is that the easiest way to cut through those pesky tomato skins is with bread knife. The serrations catch on the skin of the tomatoes quickly making cutting them a real breeze!
Equipment
- Bread knife
- Food Scale
- Measuring Cups
- Measuring Spoons
- Microplane
- 12″ Frying Pan
- Heat Proof Spatula
Tomato and Chilli Jam
Course: Garnishes1.5
CupsSpicy, savoury and sweet – this is definitely my new favourite condiment!
Ingredients
650g Cherry Tomatoes (2 Pints)
200g White Sugar
1 tsp Fennel Seed
4 Garlic Cloves
Lemon, Zested and Juiced
1-2 Tbsp Calabrian Chillies, Chopped
Directions
- Wash and pick any leaves off of your cherry tomatoes.
Cut the tomatoes in half.
Combine with white sugar in a large bowl and toss to combine then leave them to macerate for 30-60 minutes. - While the tomatoes macerate heat your pan over medium heat.
When the pan is hot add fennel seeds and stir constantly until fragrant but not burnt.
When the fennel is done toasting transfer to a mortar and pestle and grind the seeds. - Peel your garlic and then crush with the side of your chefs knife then roughly chop.
- When the tomatoes are done macerating transfer them to your large pan with the fennel, garlic, lemon zest and juice, chillies and a pinch of salt.
Heat over medium high stirring constantly.
Once the mixture starts to simmer continue stirring for another 18-22 minutes until the jam is thick and when the spatula is dragged agains the bottom of the pan the trail is slow to fill in. - Cool and enjoy. Any jam that is will not be eaten immediately should be stored in the fridge for up to a week.
