Oh, dear. Here you do something with. I’m still cooking warming vegetable soup and buy the first pumpkins, zack, there’s the summer back. I hear from colleagues who harvest zucchinis, others write about the first (!) Ripe raspberries of the year. And tomatoes! Tomatoes or ripe freshly harvested still hang everywhere. That screams for canning and so I’m cooking tomato jam!
Great. Just where I have largely sorted out my summer belongings or have given into the collection of used clothes, has prevailed in Cologne for days finest T-shirt weather. But I do not want to complain, but rather make you happy soon with another tomato recipe that I would otherwise have to postpone next year.
You read that correctly, there is tomato jam. Maybe tomato jam would be politically correct, but you sure understand what I mean. It’s really about a sweet jam of tomatoes. Why not? In Spain and other Mediterranean countries, tomato jam is cooked as a matter of course. I was frankly skeptical when I ordered a grilled Halloumi with tomato jam some months ago in a Greek restaurant. Overall, it was so consistent that the thought never left my head. And when I boiled my oven-tomato sauce, I cooked some jam. You should choose a variety that contains a lot of pulp and little seeds. For example, Romatomaten or Ochsenherztomaten.
The recipe is really super simple, as if you would cook strawberry jam. All you need is fresh, ripe tomatoes, gelling sugar and, in this case, fresh vanilla pulp. This underlines the sweetness of the tomatoes, still very fabulous.
There are also many other ways of combining, for example, with chili, ginger, vinegar or herbs in a slightly heartier version. I just wanted to introduce the sweet version here today. Certainly, I also try a more chutney-like variant.
You can eat the jam pure as a jam on the bread – but I think that it in conjunction with various hard and soft cheeses and fresh bread is even better. So it fits perfectly on the cheese plate or as a dip for grilled vegetables or just said halloumi cheese. Give it a try! First of all, you can only use half of the ingredients and boil the tomato jam before you start mass production.
Sweet tomato jam
Ingredients
- 1.5 kg of ripe tomatoes
- 500 g jam sugar 2: 1
- 1 vanilla seed
- 1 lemon juice li>
Preparation
- Water, bring to a boil in a large saucepan. Add the tomatoes bit by bit with a ladle and leave for about 1–2 minutes until the skin bursts. If you like it more chunky, just dice the tomato pulp.
- Thoroughly mix the tomatoes with the gelling sugar, vanilla seeds and lemon juice in a large pot. Put on a lid and let the mixture run for about 1 hour.
- Then stir everything well again, bring to a slow boil and cook with bubbly stirring 3–4 minutes until the jam gels. Possibly. Do a gel test by putting some of the hot jam on a cold plate. If the marmalade solidifies quite quickly, it is ready. Otherwise, continue cooking for 1–2 minutes while stirring and test again.
- Put the finished marmalade still boiling hot in previously well rinsed and preferably sterilized jars *, close well with the lids and turn upside down for 10 minutes. Then turn over and allow cooling completely.
Notes
For about 4 glasses of 250 ml each
Sterilize jam jars for the tomato jam
I recommend the jars and lids before use in the dishwasher or with Thoroughly clean hot water. Dry well and place in the cold (!) Oven on the oven rack. Turn on the temperature at 150 ° C top and bottom heat and leave the glasses in the oven for 10 minutes from reaching the temperature. Then carefully remove from the oven and allow cooling well on a wire rack.
The twist-off lid or jar glasses the rubber rings should be sterilized just like the Einmachtrichter and the ladle for about 5 minutes in boiling water and then drained on paper towels to drain The glasses are then filled quickly and sealed well.
