Doce de Tomate: Late Summer Tomato Jam

As Summer fades, little by little I begin to pull myself together. As the earth contracts in the chill air, so do I, refusing to let go of those halcyon sunlit days. It’s at these times I enter preservation mode, refusing to believe that summer could ever die. The flavour of this jam, kissed with the sweetness of sun ripened tomatoes is all I need to be gentle and tender with myself int the upcoming winter months.

Keeping that taste of summer alive through the darker months is key to staying alert when it is all to easy to hibernate

Smothered onto a slice of warm toast, Its the best way to start your day.

But while the last sunbeams litter your worktop, be sure to pair it with a late summer tomato salad.

tomato jam, late summer recipe, tomato recipe, preserves, jams

Yield: 10+

Author: Suze Morrison

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Doce de Tomate: Late Summer Tomato Jam

Prep time: 20 MinCook time: 2 HourInactive time: 1 HourTotal time: 3 H & 20 M

As Summer fades, little by little I begin to pull myself together. As the earth contracts in the chill air, so do I, refusing to let go of those halcyon sunlit days. It’s at these times I enter preservation mode, refusing to believe that summer could ever die. The flavour of this jam, kissed with the sweetness of sun ripened tomatoes is all I need to be gentle and tender with myself int the upcoming winter months.

Ingredients

• 1kg Tomatoes
• 200g Golden Caster Sugar
• 1 Lemon, juice plus a strip of peel
• 1 Cinnamon stick
• 3 Star Anise

Instructions

1. Begin with the tomatoes, chop into small pieces, retaining the juice and seeds.
2. Most recipes require the skins of the tomatoes to be removed but personally, I love the texture they give to the finished product. If you do wish to remove the skins, cut an X in the base of each tomato and blanch in boiled water for 30 seconds. Th skins should just slip off.
3. Add the tomatoes to a large pan with the sugar, cinnamon, lemon peel and star anise.
4. Heat over a low heat until the sugar has dissolved then bring to a simmer.
5. Simmer for 90-120 minutes, or until reduced and very thick. Stir in the lemon juice, adding it at the end prevents it from tasting bitter.
6. Remove the whole spices and peel and decant into sterile jars. Allow to cool then store in the fridge for up to 4 weeks.

https://gourmetglow.co.uk/recipes/doce-de-tomate-tomato-jam

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