Prep Cook If your jam hasn’t set properly, cook it back into another fresh batch of jam – but don’t reboil unset jam as it ends up tasting like caramelised sugar Makes 20 min 30 min 5 x 220g jars
1.6kg tomatoes 2 cinnamon sticks 650g caster sugar 200ml apple cider vinegar
To prepare the tomatoes, bring a large saucepan of water to a boil and have a large bowl of iced water ready. Use a small knife to carve a little cross into the base of each tomato.
Drop them into the boiling water for one minute, then remove using a slotted spoon or tongs and immediately put in the iced water. You may need to do this in a few batches, depending on the size of the saucepan. Leave the tomatoes to cool completely in the iced water for five minutes, then drain. Starting from the bottom of the tomato, you will now be able to peel the skins off the flesh.
Halve and then quarter each skinned tomato and put in a heavy-based saucepan with the cinnamon and cook for about 10 minutes, until the tomatoes start to break down.
Slowly add the sugar and vinegar, and bring to a boil. Cook for 20 minutes, until the jam reaches setting point – 105C/220F on a sugar thermometer. Pour into warm, sterilised jars and seal immediately. Store in a cool, dark place. Prep Cook Makes 20 min 1 hr 10 min 10 x 220g jars
2 large fennel bulbs with stalks (green fronds reserved), sliced vertically into long, flat pieces
2kg yellow peaches, halved and stoned 150g demerara sugar 900g caster sugar Juice of 1 lemon
Heat the oven to 130C/265F/gas ½. Put the fennel slices in an ovenproof dish in a single layer and rest the peach halves on them, cut-side up. Sprinkle with the demerara sugar and roast for about an hour, until the peaches are cooked and starting to colour. Remove from the oven and leave to cool slightly.
Transfer the peaches, including the skins and juices (discarding the fennel pieces), to a heavy-based saucepan and set over a low heat. Tear up any of the green fennel fronds and scatter them over the peaches.
Add the caster sugar and lemon juice, and cook for 10 minutes, until the jam reaches setting point – 105C/220F on a sugar thermometer. Pour into warm, sterilised jars and seal immediately. Store in a cool, dark place.
All recipes from Five Seasons of Jam by Lillie O’Brien (Kyle Books)