John Myers
Tomato Jam
The perfect tomato jam recipe with a picture and simple step-by-step instructions.
- 2 kg Beefsteak tomatoes big
- 250 g Tropea onion
- 1 piece Garlic, chinese
- 20 g Ginger
- 1 large shot Olive oil
- 100 ml Noilly Prat
- 3 Msp Ground cinnamon blossom
- Salt and pepper
- 700 g Preserving sugar 2: 1
- Peel the garlic and ginger. Finely chop the garlic and finely grate the ginger. Peel the Tropea onion, cut in half and cut into small cubes. Remove the stem and seeds from tomatoes and dice them into small cubes (the 2 kg make approx.
- Heat the olive oil in a suitable saucepan and sauté the garlic, ginger and onion until translucent. Add Noilly Prat and reduce well.
- In the meantime, mix the tomato pieces with the spices and the preserving sugar.
- Now we add the tomato mixture and let everything boil while stirring.
- Let it boil vigorously for a good 5 minutes, stir frequently, then season again with salt and pepper if necessary.
- Pour the mixture into prepared glasses, put the lid on and let cool.
- Keeps in the cool cellar for about 1 year ….. not with me..LOL
- Note: The mass will not be as firm as you are used to with jam. Tastes delicious with all types of cheese, or on rustic bread and also with cold roasts. If you want to try it as a little insider tip … as a pesto with pasta …
- Info on Tropea onions: Tropea onions (not to be confused with the red onions that are available in stores all year round) – a protected specialty that has a controlled designation of origin I.G.P. (Indicatione Geografica Protetata) protected onions in the region are among the sweetest onions of all. They have a rather elongated shape, are wonderfully mild and ideal for salads as well as for sweating a buttery-aromatic sauce base. Sweet preparations for jams and confits are also known in Calabria.
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