Tomato Jam Recipe

by: Nouran Fouzy   |   3 min read

Ingredients:

• 2 kilos, ripe mixed Plum tomatoes, cherry tomatoes, Heirloom tomatoes, skin on. (Any ripe sweet tomatoes)
• 3/4 cup coconut sugar. (Sub with brown sugar)
• 2 tbsp apple cider vinegar.
• 1/2 tbsp cinnamon, ground.
• 1 tbsp grated ginger, fresh.

Directions:

1. Wash tomatoes, remove pits. De-skin at will, however, I prefer the tomato skins.
2. Blend tomatoes but not too much as we want some lumps for texture.
3. In any pot, add all of the ingredients over medium to low heat & simmer. Lid uncovered.
4. Simmer for around an hour plus or minus depending on your amount/pot nature, scrape sides &  bottom occasionally.
5. Once water evaporates & your tomatoes thicken & reach a jammy texture, turn off heat and let cool completely.
6. Sanitize well washed glass canning container by drying it from the inside near the stove top fire.
7. Store in an airtight canning container once cooled off.
8. Lasts for up to a month. (If it does. ;)
9. Served on toasted sourdough bread using Alessi Plisse Toaster with avocado, some scrambled eggs, whipped basil ricotta or however your taste buds please.
10. Serve with clove infused Tea.

Notes:

Plum & cherry tomatoes are the sweetest of tomatoes so they make the perfect type for jams. Second best alternative is Roma tomatoes or any sweet and fully ripe tomatoes you taste.

Super easy one minute whipped basil ricotta Recipe:

Ingredients:

• 100 gms Ricotta.
• 1 tbsp milk. (You can use heavy cream for a thicker texture but I find ricotta satisfying on its own.)
• Handful of fresh basil, diced.

Directions:

1. In a bowl, add ricotta & milk.
2. Hand whisk to incorporate but don’t over whisk or it will separate.
3. incorporate basil.
4. pipe onto toasted sourdough bread.