Ingredients:

  • 900g Ripe Tomatoes (Roma or Beefsteak), roughly chopped
  • 200g Brown Sugar, packed
  • 120ml Apple Cider Vinegar
  • 150g Red Onion, finely diced
  • 15g Fresh Ginger, freshly grated
  • 3 cloves Garlic, minced finely
  • 5g Flaky Sea Salt (to taste)
  • 5g Black Pepper, freshly ground
  • 1g Red Pepper Flakes (optional)

Instructions:

  1. Prepare Aromatics: Finely dice the red onion and mince the garlic. Grate the fresh ginger.
  2. Combine Ingredients: In a heavy-bottomed pot, combine the chopped tomatoes, brown sugar, apple cider vinegar, onion, ginger, garlic, salt, pepper, and red pepper flakes (if using).
  3. Initial Simmer (The Sweat): Bring the mixture to a gentle simmer over medium heat, stirring occasionally until the sugar is fully dissolved and the tomatoes begin to release their juices (about 10 minutes).
  4. Reduce & Concentrate (The Long Haul): Reduce the heat to low-medium. Allow the jam to simmer uncovered. Stir every 10–15 minutes to prevent sticking to the bottom. Cook until the liquid has significantly reduced and the mixture thickly coats the back of a spoon (approx. 60–90 minutes).
  5. Check for Set (The Test): Test the jam’s readiness using the 'plate test' (chill a small saucer in the freezer, drop jam onto it, and check if it wrinkles after 30 seconds). If using pectin, stir it in now and simmer for the directed time.
  6. Adjust Seasoning: Taste the jam. Adjust salt or add a tiny splash more vinegar if it lacks tang.
  7. Potting: Remove from heat. Ladle the hot jam into sterilised jars, leaving 1/4 inch headspace. Wipe rims clean and seal immediately if preserving, or cover and refrigerate for shorter storage.