Spiced tomato jam
This isn’t your average tomato sauce—this jam is sweet, tangy, and packed with a gentle heat that keeps you coming back for more.
Slather it on a cheese toastie, dollop it over grilled meats, or upgrade your next burger.
It’s also perfect with a cheese board, spooned onto a cracker with a sharp cheddar, or dolloped over fried or scrambled eggs for a sweet and spicy kick.
Spiced tomato jam
Suitable for TM5, TM6 or TM7
Ingredients
Preparation
- Place 15g ginger into mixing bowl, then chop 3 sec/speed 7.
- Add 1000g tomatoes to mixing bowl, then chop 5 sec/speed 5.
- Add 230g brown sugar, 1 tsp fine sea salt, 20g lime juice, 1/4 tsp cayenne pepper, and 1 tsp Chinese 5-spice powder to the mixing bowl. Cook 50 min/Varoma/speed 1, placing simmering basket instead of measuring cup onto mixing bowl lid to allow evaporation and prevent splatter. We are looking to reduce the volume by about half.
- Meanwhile, sterilise jars and lids (see Tips).
- Carefully ladle hot jam into sterilised jars, leaving 1 cm headspace. Wipe rims clean, place lids on jars, and screw bands on until fingertip-tight. Process jars in a boiling water bath for 10 minutes. Remove jars and let cool undisturbed for 12-24 hours. Check seals before storing； refrigerate any unsealed jars and use promptly.
Notes
To sterilise jars, wash in hot soapy water, rinse well, then place in a 120°C oven for 10 minutes or process in a boiling water bath for 10 minutes.
Alternatively, place jars and lids in the Varoma® dish and steam 15 min/Varoma/speed 1 while the relish is cooking.
Store sealed jars in a cool, dark place for up to 12 months. Refrigerate any unsealed jars and use within 2 weeks.
Oven settings
Unless otherwise stated temperatures are for a fan-forced oven.
