My jam obsession knows no bounds. Despite the fact that I’ve sworn off buying or making jam due to the 10 opened jars in my fridge and 3 in my cupboard, I was lured again by this recipe. In my defence, Your Honour, its only makes 1 cup so its not like I will have jars and jars of this and I made it to go with tofu burgers, to give it much needed flavour beyond the usual tomato sauce that goes into burgers. I’d also like to admit, into Evidence, Exhibit B, the jam which is delicious. Sample it and try and convict me.
Tomato jam
Makes approximately 1 cup
Ingredients
- 2 tbs canola oil
- 2 tbs grated ginger
- 1 red onion, finely chopped
- 1/2 cup (125ml) red wine vinegar
- 1/2 firmly packed (100g) brown sugar
- 1 small red chilli, finely chopped
- 425g can chopped tomatoes
- 1 tbs honey
Method
1. Heat the canola oil in a saucepan over medium-high heat. Add the ginger and onion, and cook for 2-3 minutes until the onion is soft. Add the vinegar, brown sugar and chilli, and cook, stirring, for 2-3 minutes until sugar dissolves.
2. Stir in the tomatoes and season with salt and pepper. Bring to the boil, then reduce the heat to low and simmer, stirring occasionally, for 30-35 minutes until thick (I leave the lid off so that some of the water will evaporate which can take up to 45 minutes but be warned, your stovetop will look like a crime scene with red splatters everywhere. Don’t wear your best outfit). Stir in the honey and cool to room temperature.
Notes & tips
* This jam keeps for up to 2 weeks, covered, in the fridge.
Source delicious. – October 2006 Recipe by Valli Little
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13 Comments | Add your own
Okay, next post: we want the recipe for the tofu burgers, please.
Fabulous looking tomato jam! I love that intense red colour. I’ll have to bookmark this recipe to try some time.
this looks fantastic! i love the idea of making a tomato jam to go with burgers and french fries…yummy! do ya think if i wanted to make it a bit more spicy (to satisfy the asian tastebuds trapped in my irish body) it would be ok to add more fresh chillies to the recipe. I am definitely going to make this!
Hi Alison-Haha sure, will do a tofu burger post soon although it’s very simple so I didn’t think it was post worthy
Hi Y-Thanks! We’ve finished our jar but I am going to make another. It’s just so good to have on standby in the fridge. Also since we always use new spoons to get it out, it lasted for quite a bit longer than thought without going off.
Hi airy fairy-Thankyou! Oh absolutely chili would be gorgeous in it I think, great idea! I might add some to the next batch I make
oooo my partner’s nan makes tomato jam. It is the tastiest i have ever had and her daughter and I love it in toasted cheese and tomato sandwiches. My partner said she’s had a lot of practice. She’s 85 this year
I’m gonna give this a go. I’ll ask her for her recipe next time i’m over there.
Hi Maria-Oh wow, your partner’s nan must have an awesome recipe and I’m sure hers was a lot better than mine! I bet she all sorts of fabulous recipes
I have already stolen her raspberry slice and lemon drizzle cake recipe. She is all sorts of fabulous and the recipes are great too!
Hi Maria-Good stuff! Nans seem to be great at slices and cakes, especially things like sponge cakes and apple pies. Both my grandmothers didn’t cook unfortunately so I don’t have any to pinch
Oh Lorraine, this uses canned tomatoes and so I’m *impressed*. Before I started reading I had an underlying feeling of “ooh, this recipe will be out of my reach unless I invest in quality tomatoes and kilo’s of them” – But I was wrong!
I think this is something I’d love and so would hubby. I must, must, must make it!
You always have such a wonderful way with words when you write your posts.. it’s a pleasure! Thank you for this simple, pretty-like-jewels recipe that will appeal to us condiment lovers everywhere!
Hi Maria-Actually the canned tomatoes and the ease was what attracted me to this recipe in the first place
I also liked the fact that I would only get 1 jar of it. Jams are taking over my fridge and I still have 2 jars left of my batch of spiced grape jam.
I am going to make another lot of this as it’s too good not to have permanently stashed in the fridge, especially if you like tofu or regular burgers.
Thankyou, what a lovely thing to say! You’re too sweet
hello NQN
i made this recipe over the weekend and absolutely LOVED it, despite having no ginger or red onion on hand. in fact i am heaping it on some arancini and pastizzi right now for a lazy sunday night dinner.
will have to try some more of the recipes from your blog soon!
Hi lindsey clare-Oh great! I’m so glad it worked out well. It’s so reliably good and I think would also make a great gift. Mmmm I can only imagine how delicious it is with arancini balls and pastizzis!
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