After requesting a recipe for Tomato Jam on the Aussies Living Simply website, and with many thanks to Kirsty for her recipe, I set about making my first batch of Tomato jam.
I've been eating this stuff ever since I can remember, between two Grannies a Mother and the local markets I've never had to go without, but I had to have a go myself.
Tomato Jam Recipe3kg ripe tomatoes
500gm green apples
4 medium lemons
2.5 kg sugar
Peel and slice tomatoes. Peel, core and chop apples finely. Put all in a saucepan. Add grated rind of the lemons and cook 1 hour.
Add the juice of the lemons and the warmed sugar, stir until sugar has dissolved and then boil rapidly until it jells when tested.
Pour in to warmed sterilized jars and seal
I had about 10 Tomato Jam recipes to choose from and a few said to use a teaspoon of Cinnamon, which I did.Apples about to get the chop
Just starting to cook.
A little bit longer
I cheated a little bit here, rather than wait for the apple to blend in with the Tomatoes I used a stick blender. It worked really well and even blended the Tomato skins into a smooth pulp.
In goes the sugar. Note the colour change.
Ready
Ta Da.I also had a recipe my Mum sent over which said basically the same thing with smaller portions, so between the two of them I managed to get the job done.
One and half kg tomatoes skinned and sliced. Skinning optional
500 gr apples, peeled and chopped.
Finely zested rind and juice of 2 lemons
One and quarter kg sugar
Put tomatoes,apples ,lemonjuice and rindin boiler or large saucepan
And simmer until the apples and tomatoes are tender and partially blended.
Add sugar, stirringuntil it dissolves. Boil until setting point is reached.
Bottle and seal.
The Verdict
Pretty bloody good if I do say so myself. I would have liked it a bit thicker but I'm not sure how to go about that, does anyone have any suggestions?
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