Plum tomato jam
What do you do when you have just too many plums and tomatoes, and there is some blue and Brie cheese waiting for you in the fridge? Someone makes soup, some bake, and others freeze, but the truth is that by the time I got all of this, my freezers were full. There were so many other things to bake and eat for dinner, and there was no one who wanted to have soup. So I did what I had to do - preserve the plums and tomatoes to enjoy them later with my beautiful organic cheeses and put them in sandwiches with some meat and lettuce.
I often think that we have forgotten that there are so many recipes for preserving the beautiful harvested fruits and veggies during the summer and fall when there are plenty of them around, but eating them all is not an option. Yes, freezing is an option, but nothing tastes better than homemade jam and chutney and no gift is better than this.
Simple and so, so delicious. This is how this recipe happened: too much of both and a party to follow and there is no better way to eat brie cheese than with some jam.
250 g sweet and sour yellow plums (cherry plums)
300 g yellow tomatoes, cut into bigger pieces
juice of 1 lemon
rind of 1 lemon, finely grated
1/4 tsp smoked paprika powder
2 oregano sprigs
1 rosemary sprig
pinch of salt
200 g light brown sugar
Take a large, heavy saucepan. Put all the ingredients into the saucepan and bring to boil. Turn the heat to medium/high and boil for approx. 20 – 30 minutes until it turns ‘jammy’. Put into jars and seal, or put into a bowl, cool and serve.
Recipe and pictures: Signe Meirane
Photos taken with Sony alpha 7s