Tomato jam

Melba toast topped with goat cheese and tomato jam

Tomato jam (also referred to as tomato jelly)[1] is a type of fruit preserve prepared with tomatoes and sugar.[2] Green tomatoes are used in some preparations.[1][3] Some preparations may use honey,[4] and some include bacon.[5] It has been described as "a cross between marmalade and ketchup"[6] (which itself is already closer to a jam than a condiment, due to its already high sugar content). Some commercially prepared varieties are produced. It is sometimes used in the preparation of sandwiches similar to a BLT, using the jam in place of tomato.[7]

Tomato jam has been reported as being a popular condiment in South Africa.[8]

History

In 1840 in the United States, a recipe was published in the American Farmer that involved straining stewed tomatoes through cloth, adding an equal amount of sugar, and then boiling the mixture for a few hours.[1]

In 1843 in the U.S., a recipe for preparing tomato jam was published in the Boston Cultivator.[1] The preparation process included rubbing stewed tomatoes through a sieve, adding an equal amount of sugar, and then stewing the mixture into a jam.[1]

See also

References

  1. 1 2 3 4 5 Smith, A.F. (1994). The Tomato in America: Early History, Culture, and Cookery. University of Illinois Press. pp. 84–85. ISBN 978-0-252-07009-9.
  2. ↑ Saffery, D. (2007). The Ghana Cookery Book. Jeppestown Press. ISBN 978-0-9553936-6-2.
  3. ↑ The South African Farmer's Advocate and Home Magazine. 1931.
  4. ↑ McCarthy, L. (2012). Jam On: The Craft of Canning Fruit. Penguin Publishing Group. p. 141. ISBN 978-1-101-57516-1.
  5. ↑ "Recipe: Bacon and Tomato Jam". San Jose Mercury News. August 18, 2014. Retrieved March 1, 2015.
  6. ↑ Walker, Judy (June 16, 2011). "Creole Tomato Jam". NOLA.com. Retrieved March 1, 2015.
  7. ↑ Rothkopf, Joanna (October 9, 2010). "Cutty's bacon, lettuce and tomato jam sandwich recipe". Salon.com. Retrieved March 1, 2015.
  8. ↑ Slooten, Sue Van (October 26, 2011). "Tomato Jam". Mother Earth News. Retrieved March 1, 2015.

Further reading

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