A recipe for a fresh savory and spicy tomato jam, best served alongside seeded crackers or other entertaining appetizers.
Crackers
Prep time: 35 minutes
Cook time: 50 minutes
Equipment needed: 2 37x26cm Baking trays
Serving: 20 Crackers
Jam
Prep time: 10 minutes
Cook time: 55 minutes
Equipment needed: 4 Jam jars
Serving: 4 jars
Ingredients:
Crackers
2 cups (390 g / 14 oz) Mixed seeds, for example Pumpkin, Sunflower, Sesame & Linseed seeds
1 cup (80 g / 2.8 oz) Porridge oats gluten-free
1/4 cup (45 g / 1.6 oz) Olive oil
1 1/4 cups (350 ml/ 12 fl oz) Warm water
2 tsp (10 ml) Maple Syrup or Agave syrup
1/2 cup (60 g / 2.1 oz) Cornflour
Pinch Flaky sea salt
Jam
2.2 pounds (1kg) Ripe Cherry Tomatoes
4 cloves Garlic peeled & crushed
2-5 Red Chilies, depending on how hot you like your jam
A thumb-sized piece of fresh root Ginger peeled & crushed
1/4 cup (60ml / 2.1 fl oz) Soy Sauce
1 1/2 cups (300g / 11oz) Light Brown Sugar
3/4 cup (150ml / 5.2 fl oz) Red Wine Vinegar
Method:
Crackers:
1. Place the seeds and oats in a bowl, then add the water, oil, maple syrup or agave syrup and flaky sea salt. Give it a good stir. Set to one side for 30 minutes.
2. Add the cornflour and stir well. Have two baking trays ready, lined with parchment paper.
3. Preheat the oven to 190° c (170° c Fan / 375° f /Gas 5)
4. Divide the mixture in half and spread it evenly on the two trays, making sure there are no gaps. Place in the oven and bake for 20 minutes.
5. Remove the trays from the oven to cut. Flip the tray onto a cutting board, the dough will have slightly hardened. Using a sharp knife to cut even-sized rectangles or squares.
6. Reduce the oven temperature to 180°C (160°c Fan /350° / Gas 4) Place the cut crackers back onto the tray and then back into the oven to crisp up. This can take between 25-35 minutes. Check ever to minutes, you can tell they are cooked when the underside is lightly golden and completely dried out.
7. Once baked leave to cool then store in an airtight container for up to two weeks.
Jam:
1. Begin with sterilising the jam jars in the dishwasher or wash jam jars with clean soapy water and place them in the oven on a baking tray heated to 100°c / 110°c fan/ 212 °F for 15 minutes.
2. Finley chop half of the tomatoes and then set them aside. Put the other half of the tomato into a food processor with the garlic, chillies, ginger and soy sauce. Blend to a puree.
3. Pour the tomato puree into a heavy-based saucepan with the sugar and vinegar. Bring to a slow boil, on medium to low heat, stirring occasionally.
4. Once it has reached boiling point, reduce heat to a simmer and cook for to minutes before adding the chopped tomatoes. Stir and continue to simmer until it reaches a jam-like consistency (This can take 40-55 minutes). Skim any scum that formed with a metal spoon or ladle. It's important to stir it occasionally to ensure it's not catching at the base of the pan.
5. Pour the mixture into sterilised jars. Seal while still hot.
Notes:
-Serving suggestions: cheeses, chutneys, fish cakes, chicken or steamed vegetables
-Store jam in the fridge once opened and consume within 10 days
