Today, I finish the Golden Cherry Tomato and Ginger jam I started on Friday. If you missed the first part of this Fun Food Friday which has turned into a weekend edition, you can find it here.
We left off with a bowl of sugary cherry tomatoes resting overnight in the fridge. The first stop in taking this sugary oddity to Yummyville, is putting it in a big pot. Next, add matchsticks of ginger, lemon zest, and lemon juice. I won't deny that I tasted the concoction at this point and had to fight the urge to add water to make Cherry Tomato and Ginger Lemonade. I will try that in the future.
With everything in the pot, it cooks until thickened. Then goes into canning jars and is processed in a caning bath. If you want complete directions, you can find them here:
Overall, this is yummy stuff and while it is really sweet, the ginger gives a nice peppery kick. I cooked mine a bit too long, so it is thicker than I'd like, but still spreadable. I wouldn't really call this a jam. To me it has more of a marmalade texture especially with the ginger matchsticks and cherry tomato skins.
Tweaks for Next Time
- Use less sugar and add pectin. Like any jam that relies on sugar alone, this stuff is super sweet, so I want to try adding pectin and reducing the sugar content like you would with a strawberry jam.
- Grate the ginger and coarsely chop the tomatoes. The skins on my Sungold Tomatoes are pretty tough, and I think this would help the texture.
- Wait until the last moment to add the lemon zest. I think it looses it's vibrancy during the long cooking process necessary to make jam.
Do you have a favorite recipe or Fun Food you'd like to share? Drop me a line in the comments and you might see it here on a future Fun Food Friday.