Spicy Tomato Jam

Name: Spicy Tomato Jam
Cuisine: British
Ingredients: 450 g fresh, chopped tomatoes; 2 Tbsp apple cider vinegar (or lemon juice); 3/4 cup sugar; 1 tsp ground cinnamon; 1/2 tsp ground cloves; 1/2 tsp cayenne pepper; Salt to taste (a little goes a long way)

Bianca Mwale @bianca_eatsy

Zomba, Malawi

Grab those bazillion tomatoes and preserve them either as sauces; canned tomatoes for the big festive cookouts; or as a refreshing summer jam. I made this tomato jam today and I kid you not when I say it’s not making it to next Wednesday.

I used regular tomatoes and they worked alright. However, I worried that the skin was too thick it wouldn’t cook down. So next time I’m peeling them first or buying cherry tomatoes.

The base recipe suggested adding fresh ginger to enhance the spicy kick; too bad I didn’t have it on hand. Definitely on the next jam making agenda.

I used regular tomatoes and they worked alright. However, I worried that the skin was too thick it wouldn’t cook down. So next time I’m peeling them first or buying cherry tomatoes.

The base recipe suggested adding fresh ginger to enhance the spicy kick; too bad I didn’t have it on hand. Definitely on the next jam making agenda.

Bianca Mwale @bianca_eatsy

Zomba, Malawi

I used regular tomatoes and they worked alright. However, I worried that the skin was too thick it wouldn’t cook down. So next time I’m peeling them first or buying cherry tomatoes.

The base recipe suggested adding fresh ginger to enhance the spicy kick; too bad I didn’t have it on hand. Definitely on the next jam making agenda.

I used regular tomatoes and they worked alright. However, I worried that the skin was too thick it wouldn’t cook down. So next time I’m peeling them first or buying cherry tomatoes.

The base recipe suggested adding fresh ginger to enhance the spicy kick; too bad I didn’t have it on hand. Definitely on the next jam making agenda.

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Ingredients

450 gfresh, chopped tomatoes
2 Tbspapple cider vinegar (or lemon juice)
3/4 cupsugar
1 tspground cinnamon
1/2 tspground cloves
1/2 tspcayenne pepper
Salt to taste (a little goes a long way)

Saved

Steps

1

Gather ingredients
2

In a shallow pot, mix all ingredients together (as you stir the tomatoes will release their juices - you want this to happen before turning on the heat so it doesn’t immediately stick to the bottom)
3

On high heat, bring the mixture to a boil. Continuously stirring. Now turn the heat down to medium-low
4

With frequent stirs cook down the mixture to a sticky sweet jam consistency. Take off heat and allow to cool to room temperature
5

Bottle your jam as pleased and use within a month. Always use with a dry clean spoon or butter knife to avoid spoiling. Keep refrigerated.
6

Enjoy on crackers, avocado toast, fresh bread, etc