Canadian Tomato Jam
This Tomato Jam recipe is a Canadian tradition influenced by the multicultural and deciduous trees of the region.
- 1 pound of tomatoes ripe, peeled and seeded (approx 5 small to medium sized tomatoes)
- ¼ cup white sugar
- ¼ teaspoon paprika
- ⅛ teaspoon ground ginger
- ⅛ teaspoon red chili flakes
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon Hawaiian Sea Salt
- ⅛ teaspoon cinnamon
- ⅔ teaspoon birch syrup (can substitute maple syrup but it will lack some flavour
- ⅔ teaspoon freshly squeezed lemon juice
- 1 tablespoon banana ketchup
- Create an ice bath in a bowl.
- Using a large pot, bring water to a boil.
- Drop the tomatoes into the boiling water and boil for approximately 90 seconds or until the skins of the tomatoes break.
- Remove tomatoes from the boiling water and drop them into the ice bath.
- Remove the tomatoes one at a time and remove the skins using your hands on a cutting board.
- Cut the tomatoes in half and then remove the seed with a spoon. Cut into 1/2 inch by 1/2 inch pieces.
- Put the chopped tomatoes in medium sized pot and pour the sugar over the tomato pieces and mix.
- Let stand at room temperature for 10 minutes and stir occasionally.
- Add all ingredients except for the banana ketchup.
- Bring pot to a boil over medium-high heat and let cook for 15 minutes, stir occasionally.
- Add banana ketchup and cook for 10 minutes more.
- Reduce heat to low and let simmer for about 5 minutes more or until thickened. There should still be some small amount of liquid left which will firm up as it cools.