Turns out our tomato harvest was little late when I thought it was barely there at all. When all of the sudden tomatoes started turning red and yellow in one go I actually panicked as I could not keep up with it even when I was eating them everyday (this is certainly a good problem to have). However their season is coming to the end and I will be soon harvesting green tomatoes to make something special for winter.
So far I have been freezing red, cherry and sunrise tomatoes into the 400g bags for next time I need chopped tomatoes in the recipe. I also reserved some for tomato jam that I wanted to try out making for a while. I love something sweet in my savoury dishes! If you feel the same then here it is, carry on reading for the recipe.
END-OF SEASON TOMATO JAM adapted from Healthy Delicious
- 1kg ripe tomatoes, roughly chopped
- 280g soft brown sugar
- 1 lemon zest and juice
- pinch ground ginger
1. Whizz tomatoes in the blender till smooth like a pure.
2. Transfer the tomato puree together with the rest of the ingredients into the medium sized pot.
3. Cook, stirring frequently, until the mixture is thick and jammy – this will take about an hour.
4. Spoon the jam into the ready sterilised jars.
Enjoy it anywhere you like. I am sure you will find many uses for this jam! I love mine in the cheese toasty ;-).
Rasa xx