Tomato And Walnut Jam
This delectable tomato jam recipe is a delightful balance of sweetness and tanginess. Ripe tomatoes are transformed into a luscious spread with the addition of sugar, lemon juice, zest, and crunchy walnuts. Serve this versatile jam on toast, crackers, or as a unique condiment for cheese boards. With each spoonful, savor the flavors that meld together beautifully in this homemade treat.
— Constant Cookbook
Ingredients
- 900g firm ripe tomatoes, sliced
- 4 cups white sugar
- Juice of 2 lemons
- Zest of 1 lemon
- 1/2 cup walnuts, chopped
Instructions
- Place the tomatoes in a large bowl and cover with sugar. Place a dishcloth over the bowl and leave to stand overnight.
- The next day, transfer the contents to a large saucepan and bring to the boil.
- Add lemon juice and zest. Reduce heat to a slow boil and cook until jam reaches setting point (105C) and cook for 30 minutes.
- Stir in walnuts and cook for 2 minutes.
- Remove from heat and stand for 10 minutes. Stir again and then ladle into warmed, sterilised jars. Seal.
- The jam can be eaten after 1 month and should be refrigerated once opened.
Yield
Makes 2 jars
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