Tomato Jam
This unique historical preserve transforms ripe, red tomatoes into a lustrous jam, enriched with the warming spice of dry ginger and the zesty brightness of boiled orange peel. The traditional method involves carefully macerating the fruit with sugar and straining out seeds to achieve a smooth, sophisticated texture unlike common chunky jams. Perfect spread over buttered toast or served as a sweet-savory accompaniment to cheese boards, this recipe offers a delightful glimpse into Parsi culinary history.
Ingredients
- 1 pound Ripe red tomatoes (Originally '1 Ratal'. Choose slightly firm but ripe tomatoes.)
- 1 pound Granulated sugar (Originally '1 Ratal'.)
- 1 tablespoon Orange peel (Originally '1 Tola'. Boiled and finely shredded.)
- 1 1/2 teaspoons Dry ginger powder (Sunth) (Originally '0.5 Tola'. Sifted through muslin.)
- 1 teaspoon Lemon juice (Strained.)
Instructions
- 1Take the red/orange peel of a ripe orange. Boil it in water until soft to remove bitterness. Drain, dry, and cut into very fine shreds.
- 2Peel the tomatoes completely. (Tip: To peel easily, score an X on the bottom, blanch in boiling water for 30 seconds, then shock in ice water).
- 3Place the peeled tomatoes and sugar into a non-reactive vessel (originally a tin-coated vessel). Mash them together thoroughly. Let the mixture sit for a while until the juices release and the seeds begin to float to the top.
- 4Pass the tomato mixture through a fine sieve or colander, rubbing with your palm to extract all the pulp and juice while leaving the seeds behind. Return the strained juice and pulp to the pot. Add the prepared orange peel shreds, sifted dry ginger powder, and lemon juice. Cook over medium-low heat, stirring frequently, until the mixture thickens to a jam consistency.