Tomato Jam
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INGREDIENTS
- 2 kg ripe tomatoes
- 1 tablespoon (35g) tomato paste
- 1 whole dried onion, peeled
- 7-8 cloves
- 2 cups (460g) brown granulated sugar
- 1/4 cup (65ml) vinegar
- 2 cinnamon sticks
- 1 teaspoon (5g) ground ginger
- 1 teaspoon (5g) smoked paprika
- 1 teaspoon (5g) cumin (or 'artysia' - cumin)
- 1 teaspoon (5g) cayenne pepper
- 2 teaspoons salt
- 2 bay leaves
METHOD
- Rinse the tomatoes and cut them in half horizontally. Remove the seeds and roughly chop them. Place them in a blender. Add the tomato paste and blend until smooth.
- Stick the cloves into the dried onion. Place the pureed tomatoes in a saucepan and add the onion with the cloves and all the remaining ingredients. Stir well. Place the saucepan on the heat and bring the mixture to a boil. Reduce the heat to medium and simmer for 45 minutes or until the jam thickens.
- Stir occasionally. To check if it's ready, place a small amount on a plate and draw a line across it with the back of a spoon. If the tomato jam does not join back together, it is ready. Let it cool slightly and transfer it to sterilized jars.
