Quick Tomato Jam

"I love tomato jam, but can't buy it in the UK! So the last time I went back to South Africa on holiday, I managed to get hold of this very easy and very quick tomato jam recipe."
 
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photo by Alma Pretorius photo by Alma Pretorius
photo by Alma Pretorius
photo by kiwidutch photo by kiwidutch
photo by kiwidutch photo by kiwidutch
Ready In:
1hr
Ingredients:
5
Yields:
1 Litre
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ingredients

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directions

  • Mix tomatoes, apple and ginger in a large microwave-proof dish.
  • Microwave uncovered at 100% power for 15 minutes.
  • Stir in lemon juice and caster sugar and microwave at 100% for a further 40 minutes, or until jam starts setting, stirring every 10 minutes.
  • The time the jam takes to set depends on the wattage of your microwave.
  • It might be a good idea to spoon a bit onto a cold plate after 25 minutes, and see if it sets.
  • When done, spoon the hot jam into sterilized jars and seal immediately.

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Reviews

  1. Wonderful ! I adopted you for Pick-a-Chef Spring 2007 and this recipe caught my eye. I wasn't sure how tomatoes as jam would work... but willing to have a go, and it works, very well! It's sweet but very tomato-y at the same time and the ginger gives a definiate flavour injection. I used fresh ginger, grated very finely because I wasn't sure what was meant by preserved gingerroot. Who cares if I didn't do it prefectly, the result is very tasty indeed. I assumed that I would taste a bit like commercial tomato sauce, but although it is similar it definiately doesn't. Please see my Rating System: an excellent 5 stars for a recipe that's easy to make, tastes different but wonderful and has a heap of uses from on crackers, or as an addition to anything that needs a wonderful sweet tomato flavour. Thanks!
     
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RECIPE SUBMITTED BY

- Married with a beautiful baby boy (http://www.rees-bevan.com/kieran) - Love cooking/baking and trying new stuff in the kitchen - Web programmer and public speaker - Originally from Cape Town, South Africa... arrived London 1999, moved to Sydney in Sept 2005.
 
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