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Tomato Ginger Jam

 

Tomato and Ginger Jam

Tomato and Ginger Jam

I’ve been waiting for super sweet ripe and juicy Roma tomatoes sold as sauce tomatoes to hit the markets so I can begin some experimenting with some different preserves.

I’ve been savouring some flavour memories of my trip around New Zealand last year. Those that made the biggest impression came from domestic kitchens, B&Bs we stayed in on our figure 8 road trip around the North Island.

In the village of Russell at the Bay of Islands we were hosted by a wonderfully gregarious South African couple who were fervently passionate about their adopted homeland. We felt like old friends by the time we moved on, but even so, there was no way I was going to get a copy of the recipe for the luscious tomato and ginger jam that graced the breakfast table each morning. It was a closely guarded secret.

I came home and searched the internet. It seems this Kiwi jam is a common. There are a mountain of recipes to choose from, all similar, with varying quantities of sugar, different types of ginger and some with added pectin.

After sitting on this for 11 months, it’s finally tomato season, time to make an attempt at tomato and ginger jam. Because I prefer unprocessed ingredients, I chose fresh root ginger over preserved, lemon juice over commercial pectin and I used castor sugar to preserve the beautiful tomato colour. I applied the same principles I use for all jam making, no matter what fruit I’m using.

In NZ I had enjoyed the unusual mysterious sweet-savoury tomato and ginger jam. It ticked the boxes for me because of the savoury edge, now I can enjoy it at home. If like me the idea of toast with jam for breakfast sounds appealing but is always cloying to your palate, this jam may just convert you. It’s perfect!

This quantity makes two small jars of jam.

Tomato Ginger Jam

500g ripe Roma tomatoes, finely diced

30g root ginger cut into super fine julienne

250g castor sugar

2 tablespoons lemon juice

Put all the ingredients in a wide shallow pan and simmer over a medium heat until the tomato juices have evaporated and the jam has gelled.*

Pour into hot sterilized jars** and seal immediately.

*Once the jam begins to thicken, it’s time to start testing it to see if it gels. I put a small dob on a saucer, put it into the fridge for a minute or two then remove it and drag a finger through the cool jam. If the jam doesn’t run back into the finger track then it is ready to put into sterilized jars, seal and store.

**To sterilise the jar, wash in warm soapy water, soak off the old label, then put the jar only on a tray in a preheated 120C oven for 30 minutes. Boil the lid in small saucepan of water for 5 minutes before topping the hot jars of chutney. As it cools, a vacuum is created, guaranteeing longevity, up to 2 years.

About ladyredspecs

I live in sunny Brisbane, Australia. My love of good food drives me as a cook, a reader, a traveller, an artist and but mostly as an eater. I cooked professionally for many years but have no formal training. Simply guided by a love of eating good food, respect for ingredients and an abhorrence of artificial additives, I cook instinctively applying the technical know how acquired by experience. I hope you enjoy what I share Sandra AKA ladyredspecs

34 comments on “Tomato Ginger Jam

  1. chefceaser
    August 9, 2016

    Reblogged this on Chef Ceaser.

    Like

  2. Pingback: In My Kitchen March 2016 | Please Pass the Recipe

  3. Liz - Good Things
    February 29, 2016

    How lovely!

    Like

  4. ChgoJohn
    February 28, 2016

    I’ve made tomato jam before but, I have to say, if your recipe is as good as I think it is, I’ll toss my recipe and use yours this summer. The addition of ginger sounds wonderful, Sandra.

    Like

    • ladyredspecs
      February 28, 2016

      I was very happy with my efforts John, the jam was super yum

      Like

  5. Glenda
    February 26, 2016

    Hi Sandra, Did you peel the tomatoes first?

    Like

    • ladyredspecs
      February 26, 2016

      No, too much effort, I just diced them reasonably small. There presence in the jam added a textural element much like rinds do in marmalade

      Like

  6. chef mimi
    February 25, 2016

    Great post, and lovely jam. It would be so good with cheese!

    Like

    • ladyredspecs
      February 26, 2016

      Thanks Mimi, yes it’s delicious with both creamy cheeses and nice sharp mature cheddar

      Liked by 1 person

  7. Gretchen
    February 25, 2016

    I will have to try this once tomato season arrives here. I usually make tomato jam with cherry tomatoes or orange cherry tomatoes. I like the addition of ginger, definitely sounds delicious.

    Like

  8. Francesca
    February 25, 2016

    I am staring down the barrel at another 10 kilos of tomatoes so will make a batch of this gorgeous jam.

    Like

  9. Michelle
    February 24, 2016

    Delicious! Can’t wait for summer…

    Like

    • ladyredspecs
      February 25, 2016

      I’m loving the late summer produce, you’re time will come soon…

      Like

  10. Eha
    February 24, 2016

    Sugar: you may have converted me! This seems absolutely easy and fool proof even I cannot resist . . .sugar or not 🙂 ! Dunno about breakfast: this is one a lunch/dinner side for me 🙂 !

    Like

    • ladyredspecs
      February 24, 2016

      This is definitely a sweetie, but I’m an ALL things in moderation sort of person

      Like

  11. Lisa @ cheergerm
    February 24, 2016

    Love that this is a doable quantity for this ‘somewhat lazy cook’ at the moment. The look of this reminds me of tamarillo jam or chutney, looks fab.

    Like

    • ladyredspecs
      February 24, 2016

      Tamarillos! We used to have a backyard tree when I was a kid, loved ’em to bits. I only ever see them costing $$$$. This is much more jam than chutney

      Liked by 1 person

  12. sue marquis bishop
    February 24, 2016

    I can’t wait for tomato season! We love tomato marmalade at our house with candied orange rind and ginger. Yours looks delicious. A real comfort food with memories attached.
    Womenlivinglifeafter50.com

    Like

    • ladyredspecs
      February 24, 2016

      Food and memory go hand in hand in the nicest possible way.

      Like

  13. Conor Bofin
    February 24, 2016

    Sandra, that jam looks delicious. The ginger and tomato must really work so well together. Another winner indeed. Apologies for not being here too often of late. I have been trapped a bit by life.

    Like

    • ladyredspecs
      February 24, 2016

      The jam is such a treat for a non sweet tooth. I hope there’s been lots of fun involved

      Liked by 1 person

  14. Linda
    February 24, 2016

    Love the addition of ginger! Sounds delicious – we have like minds as I posted a tomato jam on Monday! 😮 🙂

    Like

  15. Tomato season is still a few months away but this will be on my summer preserving schedule. Wonderful combination of tomato and ginger, inspired.

    Like

    • ladyredspecs
      February 24, 2016

      Thanks Liz. From the the comments I’m getting the impression that tomato conserve is common in the US. It was new to me, but I’m really enjoying the savoury tang

      Like

  16. Rupali
    February 23, 2016

    Wow, you are a genius. I have to try this, let me see if I can get proper tomatoes. Thanks a ton for sharing this.

    Like

    • ladyredspecs
      February 23, 2016

      I hope you can get some sweet ripe tomatoes Rupali to try this recipe, it’s delicious

      Liked by 1 person

  17. Debi @ My Kitchen Witch
    February 23, 2016

    Wow! Your NZ adventures sparked a lot of yummy experiments. Note that your nutty oatcakes from the same trip are a huge hit in Athens. In fact, I have directed many people to your blog for this particular recipe. Now, tomato jam. I have bad memories of a super sweet tomato jam my grandmother used to make. But, I was young, as was my palate. This ginger not-so-sweet version sounds like something to tempt me to try tomato jam again.

    Like

    • ladyredspecs
      February 23, 2016

      They did Debi, not haute cuisine but honest to goodness good home cooking. This is seriously good jam, I love the savoury notes

      Liked by 1 person

      • Debi @ My Kitchen Witch
        February 24, 2016

        Haute Cuisine is fine for special occasions (especially if someone else is cooking). Give me honest home cooking any day. I will certainly be trying this recipe once tomato season kicks in. It shouldn’t be too long now, given the wacky weather we are having. 20 degrees in February.

        Liked by 1 person

  18. ardysez
    February 23, 2016

    My Mum and Grandma made tomato jam when I was young and we loved it. Mum especially liked to use yellow tomatoes. She thought the taste was nicer. Your version with ginger sounds delicious. Thanks for sparking a nice memory for me.

    Like

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