To be honest, it’s not something I ate as a child, I only started making it a few years ago. (Canada) This was back when our small vegetable patch was producing an abundance of tomatoes and chillies, and it has since become an annual tradition in our household.
What you need:
4 pounds ripe tomatoes
4 to 6 Scotch bonnet peppers (slice)
10 garlic cloves (Crushed)
1 teaspoon grated ginger
2 teaspoons of salt
2 cups white sugar
1 1/2 cups white vinegar
1 1/2 cups apple cider vinegar
2 packets of liquid pectin (85ml/2.9oz each)
1/2 lemon (juice)
Please note! Check out the video below for a detailed explanation of the recipe, especially how to control the heat, the benefits of using peeled tomatoes, and how to control the final texture of the jam. If you are making this recipe gluten free, please check the full list of ingredients to ensure it meets your gluten free dietary requirements.
I used a mix of Roma, cherry, grape, and San Marzano tomatoes to make this jam, and it’s a great way to use up any overripe tomatoes that have split or rotten edges. (You can also cut it out and throw it away.)Wash and drain, then place in a deep saucepan and heat over medium-low heat.
Bring to a boil and simmer for 20-30 minutes or until the potatoes break down. They will release a lot of liquid – you may want to use a large spoon or potato masher to mash them up even more.
Turn off the stove and, when it’s safe to do so, run everything through a strainer or food mill, discarding the skins and seeds. This is explained in the video below.
Add back the liquid and pulp (Scrape the bottom of the colander) Return to the pot.
Add all other ingredients to the pot Excluding lemon juice Bring to a boil.
I cut the Scotch bonnet peppers into larger pieces to give the jam a bit of texture, and I also cut up the seeds and the white membrane that surrounds them, as I wanted the raw heat of the pepper and the lovely flavour of the Scotch bonnet.
Bring to a boil, then reduce heat and simmer for 45 to 60 minutes until mixture reduces and thickens.
After that, all you have to do is turn off the stove, stir in the lemon juice, pour the jam into safe, sterilized glass containers, and leave it to set.
This Scotch Bonnet and Tomato Jam will keep in your pantry for at least 6 months, and even longer if stored in the fridge. Keep refrigerated after openingIt can be used anywhere you would normally use jam.
