Home » 08 August » Great Aunt Verna’s Tomato Jam Pickle

Great Aunt Verna’s Tomato Jam Pickle

Last call to finish up the tomatoes! With all the hot weather we’ve been having, we are rolling into the end of the season with more ripe ones than usual, but it seems very clear the weather is about to turn. 

I’ve posted at least one recipe that I can recall from Treasured Recipes of the Mount Family before; here’s another. It was described as  “a definite family favourite”, and when I mentioned to Mom that I had made some, she said “Oh, yeahhh! I remember that! Tomatoes with lots of sugar, right?” That about sums it up, I’m afraid, but all that sugar combined with the acid tang of tomatoes and vinegar and just a touch of spice is surprisingly compelling. I’ve actually reduced the sugar a bit from the original, but not by much, as that syrupy texture is an important part of this.

“Tomato Jam Pickle” is what Aunt Verna called this, and it’s an accurate enough description, although I suppose I would have called it a chutney. Not a very complex one though. As such, serve it with cheese, eggs, cold cuts, or light meats like poultry or pork.

5 x 250 ml
2 hours prep time

2 kilos (4.5 pounds) ripe beefsteak or plum tomatoes
2 cups sugar
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon salt
2 cups white vinegar

Put a pot of water on to boil sufficient to blanche the tomatoes. Blanch them for 1 to 2 minutes, then transfer them to a pan of cold water. When they are cool enough, peel them and chop them quite coarsely. Put them in a maslin pan or other wide, deep pan with a heavy bottom. Add the sugar and simmer them for about 1 hour, stirring regularly.

Put the canning jars into the canner with water to cover them by at least one inch. Bring to a boil and boil for 10 minutes.

Meanwhile, add the vinegar and spices to the tomatoes. Continue simmering and stirring for another 45 minutes or so, until the jars have finished sterilizing. About 15 minutes or so before all is done, put the lids and rings into a pot with water to cover them and bring them to a boil. Boil for 1 minute.

Fill the jars with the jam pickle, and wipe the rims with a piece of paper towel dipped in the boiling water. Apply the lids, with the rims just firmly tightened. Return the jars to the canner of boiling water and boil for 10 minutes.

Remove them and let them cool completely. Test the seals, and label the jars. This will keep for up to a year in a cool, dark place.

Last year at this time I made Broccoli with Chile & Garlic and Grape, Arugula, & Spinach Salad with Goat Cheese & Walnuts.

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