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Tomato Jam by Nikki Legon

Tomato Jam by Nikki Legon

 If, like me, you’ve had a good year for tomatoes, here are a couple of useful recipes. The tomato jam is great served with pâté and cold meats..




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1.2kg very ripe tomatoes

Juice of 5 lemons

1tsp of crushed dried chillies

650g of preserving sugar


1. Put the tomatoes in a heatproof bowl and cover with boiling water and leave to stand until the skins slit.

2. Drain and plunge into cold water. Drain again and peel away the skins.

3. Roughly chop the tomatoes and place in a large heavy based saucepan with the lemon juice and chillies. Bring to the boil, cover andcook for 15 minutes until the tomatoes are soft and pulpy.

4. Stir in the preserving sugar, heat gently, uncovered until the sugar dissolves, then bring to the boil.

5. Boil for about 15 to 20 minutes, stirring frequently, until setting point is reached, (to test chill 1 teaspoon
of jam in a saucer for 2 minutes.
The mixture should wrinkle slightly when pushed with your finger)

6. Transfer to sterilised jars cool then cover with waxed discs and jam pot covers




Nikki Legon  is the chef and owner of the Hotel  Restaurant Karina in Les Metairies, just outside Jarnac in the Charente. She and her husband Austin have transformed an old cognac distillery into a luxury 10-bedroom hotel and restaurant.

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