Old-fashioned tomato jam recipe (tomato chutney)
This sweet and savory old fashioned tomato jam recipe (a.k.a. tomato chutney) is perfect for burgers, charcuterie, breakfast and brunch.
Servings: 30 servings
Calories: 16kcal
Ingredients
- 1 ½ pounds ripe but firm tomatoes - 700 grams from which you will get 1 ¼ pounds (580gr) peeled and cored tomatoes
- ½ cup (100 grams) sugar
- 2 teaspoons balsamic vinegar
- Pinch of salt
- 1-2 rose geranium leaves (optional)
Instructions
- Prepare the tomatoes: Score the bottoms of the tomatoes with a sharp knife and put them in a big pot with boiling water for one minute.Drain, add tap water to cool, and peel them off. Cut them in half and discard any hard white parts. Then, puree them in a food processor or through a food mill.
- Make the jam: In a wide, heavy bottomed saucepan add the tomato puree, the sugar, the balsamic vinegar, the salt and the geranium leaves.Simmer over medium heat, stirring occasionally (and more frequently during the end).
- When it is glossy and thick enough to spread, remove from the heat and discard the geranium leaves.Let the jam cool and transfer into a jar and store in the fridge.
Notes
Instead of rose geranium leaves you can also use lavender, lemon peel, or thyme. If you use lavender or thyme, make a small pouch with a piece of cheesecloth so that you can remove it easily once the jam is cooked.
During cooking you test for doneness by dropping a small quantity on a cold plate and checking the consistency. Remember that when cold, it will thicken a little more. It is better to undercook it than to overcook it. If you undercook it, you can always boil it a little more!
Cooking time may vary. It will depend on the type and size of saucepan, how juicy the tomatoes are and other factors.
Serving size: approximately 1 tablespoon
Nutrition
Calories: 16kcal
