Tomato and basil savoury jam

RU203696.jpg.rendition.largestWe’re all big fans of sweet jam, but have you ever tried a savoury jam? If not, then you should definitely give this recipe a go, as it results in a delicious preserve that is ideal for the coming summer. This jam can be used in a variety of ways, but it is the perfect accompaniment to meats and cheeses. It’s especially delicious in a toasted sandwich!

Ingredients

  • 650g ripe tomatoes, skinned and chopped
  • 2 shallots, finely chopped
  • 2 garlic cloves, crushed
  • Half a red chilli, deseeded and finely chopped
  • Zest and juice of half a lemon
  • 1 tablespoon balsamic vingegar
  • Half teaspoon pectin
  • 225g caster sugar
  • 1 tablespoon finely chopped basil leaves

Method

  1. Put the tomatoes, shallots, garlic, chilli, lemon zest and juice, vinegar and pectin in a saucepan and bring to the boil.
  2. Stir in the sugar, then continue to boil until the mixture reaches 103c (use a sugar thermometer for this – it should take about 20 minutes). Hot sugar can be very dangerous, so be sure to keep your eye on the pot at all times.
  3. Remove the pan from the heat and stir in the basil. Set aside to cool for 20 minutes.
  4. Pour the jam into sterilised jars, seal and set aside until completely cooled.

And that’s all there is to it! Sounds pretty easy, doesn’t it? This yummy, summery jam will keep for up to 6 months, which makes it perfect to give as a gift or to sell on our Bring & Buy stall!

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