By French Tart on August 20, 2008
Photo by French Tart
Photo by French Tart
"A delectable late Summer and Autumn preserve that I concocted with a glut of ripe, juicy red tomatoes and ground chipotles........smoky hot and yet very subtle! This really is more like a jam than a chutney or relish, the consistency is very jam like, thick, smooth and shiny with a good texture. This is the prefect accompaniment for all types of hard cheese, such as mature Cheddar, Comte, Cantal or maybe a nutty Gruyere. It's also a great addition to toasted sandwiches, burgers, sausages, meatloaf, stews, casseroles and curries. This smoky tomato jam would make an ideal gift for a foodie friend - add a pretty paper or linen cap with a raffia bow and attach a card listing the ingredients with suggested serving ideas! NB: I know there is a lot of debate about how to bottle and then store jams, chutneys, pickles and preserves; it is all down to basic good hygiene and common sense! I give you the way that I have always followed - my method may not be the same way as yours - but this old family procedure works for me; please feel free to follow your own method if necessary. A good preserve will last without a hot water bath or oven bottling, as long as your jars and equipment are scrupulously clean and sterilised, and that the correct amounts of preserving agents such as salt, sugar and vinegar are used."
Serving Size: 1 (3858 g)
Servings Per Recipe: 1
"This is a great recipe to gift to friends who like smoky and sweet as opposed to hit-you-over-the-head heat! Subtle and truly jammy. Though raised by Brits myself, I am American enough to have read too much about safe canning practices, so I boiling-water can it, and look to the Ball Book of preserving for jar sterilization and time recommendations. Most similar "approved" recipes call for at least 15 minutes full boil, easy enough for feelings of safety, especially when giving it away! Thanks for such an interesting recipe. This one makes new and keeps old friends!"