Here’s Rossa‘s adventure with her tomatoes – businesswomen have to relax somehow and I’d like to also hear how Jailhouse Lawyer‘s jam making did this year.
I made some Tomato Jam on Friday. Not a chutney, but a spiced jam. It apparently tastes like strawberry jam and in some ways it does though I’ve never seen a strawberry jam with green bits in it. Well not unless it has been in the fridge for too long and grown a fur coat.
Tomatoes are something I grow at home. Moving here 4 years ago gave me access to my first real garden and this year I tried 3 varieties. The red ones are a French variety called Marmande a ribbed beef tomato type. My Dad used to grow them in the 70s so I was keen to see if I could grow them too, being such a Daddy’s girl. I’ve had the best results with these ones this year. Largest one weighed about a pound.
Some tomatoes I picked earlier!
Then there is a lovely yellow one, not sure of the name as the seeds were given to me by a friend. They are the sweetest and funnily enough taste more tomatoey than the red ones!
The tiny little ones are called Sweet Pea Currant tomatoes and are the size of a large blackcurrant. They are little explosions of flavour in their own right. Trouble is when I’m picking them most just get eaten there and then like sweeties.
There is a range of spices that go in the jam. Star anise, a whole vanilla pod, coriander seeds, cardamom seeds, juniper berries, cloves and black peppercorns. The recipe says to toast the spices in a dry pan and then grind them up in a pestle and mortar. Well I don’t know about you but I didn’t fancy grinding up the star anise which is a bit woody and the cardamom pods…well I just threw the spices in whole and left them in the pots when I filled them.
So what’s the verdict?
It hasn’t set very well as there was a lot of moisture in the tomatoes. I didn’t want to overcook it so it just became more of a sauce. Tastes sweet like a jam but the spices add a nice zing and I did add in a bit of chilli to get more of a kick. It actually goes well alongside some cooked meat, like ham, and a tomato salad. The raw tomatoes in the salad can be a bit acidic so the jam balances that out very well.
If you grow your own or want to have a go here is the link to the recipe:
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