Tomato Ginger Jam
Tomato and Ginger Jam
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.
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34 comments on “Tomato Ginger Jam”
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Please Pass the Recipe by Sandra Gay is licensed under a Creative Commons Attribution-NonCommercial 3.0 Unported License.
Please Pass the Recipe 
Reblogged this on Chef Ceaser.
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How lovely!
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Thanks Liz, it was a delicious treat.
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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.
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I was very happy with my efforts John, the jam was super yum
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Hi Sandra, Did you peel the tomatoes first?
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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
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Great post, and lovely jam. It would be so good with cheese!
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Thanks Mimi, yes it’s delicious with both creamy cheeses and nice sharp mature cheddar
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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.
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I am staring down the barrel at another 10 kilos of tomatoes so will make a batch of this gorgeous jam.
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I hope you like it too…
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Delicious! Can’t wait for summer…
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I’m loving the late summer produce, you’re time will come soon…
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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 🙂 !
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This is definitely a sweetie, but I’m an ALL things in moderation sort of person
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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.
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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
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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
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Food and memory go hand in hand in the nicest possible way.
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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.
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The jam is such a treat for a non sweet tooth. I hope there’s been lots of fun involved
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Love the addition of ginger! Sounds delicious – we have like minds as I posted a tomato jam on Monday! 😮 🙂
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Snap….
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Tomato season is still a few months away but this will be on my summer preserving schedule. Wonderful combination of tomato and ginger, inspired.
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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
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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.
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I hope you can get some sweet ripe tomatoes Rupali to try this recipe, it’s delicious
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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.
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They did Debi, not haute cuisine but honest to goodness good home cooking. This is seriously good jam, I love the savoury notes
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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.
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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.
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Food and fond memories are closely intertwined, glad to give your memory a jog 😀
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