I love tomato jam and this version of tomato jam with vodka is for us grownups and oh so sweet and lovely with just the right kick of booze.
Tomato Jam With Vodka (for grownups!)
I know I’ve talked before about the smell of home-grown tomatoes, old memories and how I’m the tomato fan in our house. Meanwhile Idgy, my philistine daughter, only likes these gorgeous goodies when disguised as ketchup and sauces on pasta etc.
It is such a pity, but maybe it’s just the seedy bits or the texture of the real thing that puts her off, or of course parental pressure. But don’t get me started again on that old chestnut (or maybe it’s an old rotten tomato!) I don’t know.
Anyway it doesn’t stop me in my quest to spread the joy of the tomato in as many recipes as possible. This tomato jam recipe is a good case in point, it makes the tomato sweet and, as the name would suggest, somewhat jammy!
I’ve made tomato jam before but actually found it to be a bit bland. Then I have made it and gone all out savoury, ending up with more of a chutney to be honest.
This time, after Patti emailing last week and asking about tomato jam I wanted to make something with a bit of a pop but still keep it within the realms of jamming!
Small batch preserving
Don’t think you have to have an enormous batch of tomatoes to make this. As anyone who is a regular reader will know, I am a huge believer in scooping up bargains in the super market to make just a jar or two of something yummy for the larder.
This is a perfect recipe for using that reduced bag of tomatoes that you picked up on their sell by date. What I would say though is go for quality in your bargain hunting and search out those vine ripened toms and organics.
You won’t get much flavour from the tasteless insipid varieties that already start off in the bargain basement.
Ingredients for tomato jam
Tomatoes, cinnamon, ginger, chilli, lemon zest. Sugar for that all important jammy sweetness.
Plus salt and pepper. Some basil and the all-important (though optional!) vodka.
How to make tomato jam
Peel, core and chop the tomatoes and simmer them with the cinnamon, lemon zest, chilli, ginger and salt and pepper.
Add the sugar and allow this to dissolve before bringing to a boil till you reach the magical setting point.
Now toss in the basil and stir through.
Ladle into sterilised jars and top each with vodka and stir through before popping on the lids.
Always add the herbs last. The basil is a delicate herb and if you chuck it into the jam while it’s cooking you will lose that wonderful flavour. Wait till you are ready to pot the tomato jam and then stir in the basil.
This way the herb will retain it’s lovely delicate almost aniseed like flavour and add depth to your jam.
how long will this jam last?
Your tomato jam will keep for up to 6 weeks in a cool dark place. This is because it doesn’t have the usual high suugar content of other jams.Once opened store in the fridge and use up within a month.
Can you can this tomato jam?
Want to make this jam last longer? simple, just put it through a water bath canner for 30 minutes.
New to jam making and preserving? Then panic not, I’ve got you covered. Just check out these quick articles and you’ll go from zero to hero in no time at all!
How to serve tomato jam
I think this tomato jam one sits nicely in the centre of the see-saw, not too savoury, not too sweet.
Tomato jam is just perfect on a toasted cheese sandwich.
Added to burgers for a sweet tangy taste instead of the usual ketchup.
Just serve it on toast like any other jam or add to pancakes too.
This the tomato jam with a little water and use as a glaze for grilling pork chops.
Stir tomato jam into Greek yogurt for a sweet tomato creamy dip for crisps (chips) or veggies.
I love this tomato jam at breakfast time on top of a fried or poached edd on toast, aaah perfection!
Looking for more fun recipes for using tomatoes? Then check these out before you go;
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Tomato Jam with vodka (for grownups)
- 1 kilo 2lb 4oz tomatoes
- 1 small red chilli chopped
- 1-2 cm piece fresh ginger grated
- 1 tsp ground cinnamon
- 1 lemon juice and zest
- pinch of sea salt
- Freshly ground black pepper
- 500 g 1lb 2oz sugar
- 2 tbsp fresh basil finely chopped
- 1 tsp vodka per jar
- Skin the tomatoes by cutting an X at the top and plunging into boiling water for 1 minute then into cold water and rubbing off the skins.
- Cut out the hard cores and disscard.
- Chop tomatoes into small pieces and pop these into a large pan along with the grated ginger, cinnamon, lemon juice and zest, chopped chilli and salt and pepper.
- Bring to the boil and then lower temperature and simmer for 10 minutes.
- Add the sugar and stir till dissolved then raise temperature to boil.
- Boil for approximately 15 minutes until you reach the setting point (saucer test or 105C/220F).
- Allow to cool for a few minutes before stirring in the chopped basil.
- Spoon into sterilised jars and top each with a teaspoon of vodka and stir in.
- Add your lids and keep this yummy little delight in the fridge for up to 6 weeks.
- Makes 4 small jars.