To­mato jam

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Makes 750ml Prepa­ra­tion time 10 min­utes Cook­ing time 1 hour

This jam is not too sweet and goes well with a cheese­board or even with Sun­day’s leg of lamb. If you like, leave out all the spices or re­place them with a dif­fer­ent flavourant for each jar – try fresh basil leaves or sprigs of rose­mary.

You need

• 1kg ripe toma­toes, sliced (see tip below) • 2 ta­ble­spoons (30ml) ap­ple-cider

vine­gar • ½ cup (125ml) sugar • 1 tea­spoon (5ml) coarse salt • 1 small chilli, seeded and finely chopped • 1 cin­na­mon stick • 1 ta­ble­spoon (15ml) finely grated

fresh gin­ger

This is how

Place the sliced toma­toes and their juices in a heavy-based saucepan along with the rest of the in­gre­di­ents. Bring the mix­ture to a boil, stir­ring of­ten so that it doesn’t burn.

Re­duce the heat and al­low to sim­mer gen­tly un­til the jam starts to thicken (30-45 min­utes). Trans­fer the hot jam to the ster­ilised jars. It will keep in the fridge for a month, or you could freeze the jam in sealed bags and de­frost as needed.

Tip

Choose bright-red, ripe toma­toes. Large toma­toes such as Ro­mas can be cubed, but cherry toma­toes you’ll only need to halve.

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