My past few weeks have been absolutely crazy. So crazy I barely noticed how quick time was passing by. I realised that the heat of summer was no longer around. And I found myself taking out cardigans, jackets and scarves…. Where has my summer gone? And autumn, too? The maple leaves on my neighbour´s yard has not even turned red yet. Winter seems to be in a hurry this year.
Last weekend we made an effort to clear out a few tomato bushes. We have been so blessed with heavy crops of juicy tomatoes. We ate them mainly in salad and sandwich. Pleasure, it was so simple. This was our first ever gardening efforts, and it seemed everyone in the house enjoyed it immensely.
Naturally enough, we had more tomatoes than we needed (I didn´t buy tomatoes for nearly 3 months!). So, time to preserve summer produces. Tomato jam was the perfect choice, since I did not have quite enough tomatoes to make large batches of passata.
This jam (or chutney?) has a perfect balance of sweetness and tartness. The spices and warmness of ginger, cinnamon and cloves are wonderful. It pairs well with most meats and cold cuts. I personally love this tomato jam with pan-fried haloumi cheese, some fresh tomatoes and fresh baguette.
Adapted minimally from here.
makes approximately 1 liter of jam
1600g heirloom tomatoes (with skins and seeds), finely chopped
1 small onion, finely chopped
300g raw sugar
1 tsp. fresh ginger, grated
1 red chili pepper, finely chopped
1 cinnamon stick
1/4 tsp ground cumin
pinch of ground cloves
Juice of 2 lemons
1.5 tbsp. salt
4 tbsp. balsamic vinegar
Combine all ingredients, except balsamic vinegar , in a large pot. Bring to a boil and then reduce heat to medium. Simmer, stirring regularly, until the juices have evaporated and tomatoes have reduced to a thick and sticky jam. This will take approximately 1 to 1,5 hours, depending on the amount of heat.
In the end of cooking time add balsamic vinegar. Adjust the flavors if necessary and remove from heat.
Ladle the hot jam into sterilized jars and twist on the lids.Cool and store in the fridge for about 3-4 months.