This glossy, gooey jam is great on sandwiches, burgers, served as an accompaniment to leg ham or on a cheese platter. It will keep several months in the refrigerator. The tomato is a fruit vegetable which accounts for its versatility.
- Prep Time : 20 minutes
- Cook Time : 1h 30 min
- Yield : 300ml
Wash the tomatoes. Using a small sharp paring knife, cut an "X" in the bottom of each tomato. Bring a medium saucepan of water to the boil and drop in the tomatoes, 2- 3 at a time. Boil for 30-40 seconds. Using tongs or a slotted spoon, remove tomatoes to a bowl of iced water. Leave in water for about a minute, then remove and slip off the skins.
Cut tomatoes into smaller pieces and weigh them. Add to the tomatoes half their weight in sugar. Place tomatoes in a non-corrosive bowl and leave to macerate overnight with the sugar, chillies, vinegar, ginger, cumin, lime juice and zest.
Next day, place the mixture in a heavy-bottomed pan over low heat and cook until thick, glossy and dark, stirring occasionally to prevent sticking, about 1 1/2 - 2 hours. When the jam has reached setting point, spoon into a sterile jar or jars, seal and leave to cool.
Tip: to test for setting point, place a saucer in the freezer. When it is cold, put a teaspoon of the jam mixture onto it - if it wrinkles when you push it with your finger, it is set.
Briefly blanch the tomatoes in salted boiling water (30 seconds). Remove with a slotted spoon to a bowl of cold water.