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Tomato and Apple Jam

This recipe is in categories Breakfast, Desserts, Snacks, Vegetarian
About this recipe
Healthiness : (10 votes)
Difficulty:  3 out of 5 difficulty
Comments: Ask an adult to help you make this, as the jam gets dangerously hot when it's cooking!
Preparation Time: 1 hour 20 minutes
Cooking Time: 30 minutes
Number of servings: Approx. 2 kilos/3-4lb
This is a vegan recipe


Tip:
You can sterilise jars in a microwave oven. Quarter fill the jar with cold water, dip in your fingers and run your damp fingers completely around the jar. (If the jar has a lid, shake the water around the jar with the lid on, then remove lid - DO NOT MICROWAVE THE LID). Microwave for 1 minute. Everywhere the water has touched will be brought to boiling point and sterilised. Pour out the water and fill with your marmalade - take care, the jar will be very hot!!
Ingredients
  • 500g (1lb 2oz) tomatoes (skinned, deseeded and diced)
  • 500g (1lb 2oz) apples (peeled, cored and diced)
  • 1kg (2lb 4oz) granulated sugar
  • juice of half a lemon
Equipment
  • Large Pan
  • Weighing Scales
  • Lemon Squeezer
  • Wooden Spoon, Sugar Thermometer or Saucer
  • Knife
  • Jars
  • Waxed Paper Discs
  • Rubber Band
Making and cooking it
Always wash your hands before preparing food Always wash your hands before preparing food.

  1. Put the tomatoes and apples in a large pan with the lemon juice and gently cook on a low heat until the fruit turns into a pulp mixure
  2. Add the sugar and bring gently to the boil stirring often, and boil rapidly for 5 mins stirring lots to prevent burning
  3. Reduce the heat, and simmer very gently for a further 15-20 minutes stirring to prevent burning until setting point is reached. If using a sugar thermometer, the jam is ready when the temperature reaches 105°C/210°f. If you don't have a thermometer, chill a saucer in the refrigerator for 15 minutes. Spoon a little of the jam onto the cold saucer.
  4. Push the flat edge of a knife against the edge of the jam blob and if the surface wrinkles it is beginning to set. If it doesn't wrinkle, put the plate back in the fridge and cook the jam for another minute, then test again
  5. Allow to cool for 15 minutes then pour into sterilised jars. filling them almost to the top
  6. Cover the jars at once, using waxed discs and lids if you have them, set aside to cool
    If you don't have lids, when the jam is cold, cover the jars with cellophane, and secure with a rubber band
  7. Store in a cool dry place for up to 6 months
  8. Don't forget to label the jam, including a date
Tomato and Apple Jam - print view  Tomato and Apple Jam - print view

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