Tomato vanilla jam

Makes about 1.3KG Sauces and accompaniments

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Method

Begin by scalding the tomatoes. Roughly chop them, reserving any juices. Put the chopped tomatoes with their juices in a large mixing bowl with the jam sugar, lemon juice and vanilla pod. Cover and set aside to macerate for 2 hours.

Meanwhile, place two small side plates in the fridge to use for the setting test.

Transfer the mixture to a preserving pan set over a low heat. Warm, stirring, until all the sugar has dissolved. Increase the heat and bring to a rolling boil. Cook the jam for 6–10 minutes. Test for setting point by turning the heat off and placing a teaspoon of the mixture on one of the fridge cold plates. Leave for 30 seconds, then push the jam with a spoon. If the surface of the jam on the plate wrinkles, then it is ready. If not, continue simmering the jam and test again in 5 minutes. Once setting point has been reached, remove the pan from the heat and set aside for 15 minutes.

Skim off any film, then bottle at once in warm, sterilised jars. Seal with new lids and clean screwbands. Keep in a cool, dry place for 4–10 weeks to mature before eating. Once the jam is opened, store in the fridge.