The first version of this entry described my yellow tomato ginger jam as “the strangest thing I’ve ever made”, and while that remains true, it doesn’t tell the whole story. This jam is actually rather nice. It makes me think.
The venture came in an effort to do something those with the carpet green-to-yellow tomatoes that ended up indoors to escape the first Canadian frost. I made one small (but amazing) batch of yellow tomato sauce, but that barely made a dent in the collection. It was time for something different.
That led me to tomato jam, and while I’ve made sweet/tangy jammy concoctions with tomatoes before, including a tomato basil jam that won an instant 5-star rating, they weren’t real jams, to serve on toast for breakfast.
And this one is interesting. The first thing you taste is ginger, followed by a sweet citrus tang, and then a gentle tomato aftertaste, which I described in a text message to a friend as “thought-provoking.” I tried it in a sandwich with a rich, double-cream soft cheese and it was lovely, and I can also see as a glaze for salmon or chicken. An interesting, interesting jam.
My recipe came from the Joy of Cooking‘s web site, although I cut the sugar a bit and tweaked it to add orange zest as well as lemon zest. Simple enough to make, easy enough to set, and I got 3-1/2 jars, plus a little bit extra that I can eat right now.
Yellow tomato and ginger jam (makes 3-1/2 jars)
1kg yellow tomatoes, quartered, with the woody stem removed
2 cups sugar
juice of 3 lemons
zest of 1 lemon
zest of 1 orange
120g fresh ginger, peeled and cut into thin strips
Macerate the sugar and tomatoes for a few hours until the sugar has dissolved and the mix is pretty liquid. Add the rest of the ingredients and bring to a rolling boil. Boil, stirring frequently, until the mixture thickens and seems about to set. Bottle in sterilized jars.
I don’t always waterbath my jams, but tomatoes are funny, so I gave them 15 minutes bubbling away in the water I used to sterilize the jars.
Rating: 4 (out of 5)
I’m giving this four stars because it just made me think about what I was eating, and I like that one. I like the sweetness, and I like that tanginess of the citrus. And it’s a beautiful jam, with strips of ginger that make it look almost like a marmalade. It’s golden, like the autumn leaves. It’s fun.
Next up: Yellow tomato chutney, which will also use up the last of the tomatillos. We had a tomatillo glut as well this year, and I’ve been banned from growing them next year. Turns out the spouse doesn’t like them much, and I struggle to find things to make with them as well.