One of the wild tomato plants Golden Currant with ripe and unripe fruits.
Is there anything more beautiful than taking the sweet fruits of the summer harvest into the winter to bridge the long, cold season with them? Apart from snacking on them directly from the bush, certainly not! This also applies to our wild tomato harvest from the balcony.
Therefore, here is our suggestion and at the same time an exciting experiment: golden jam made from the sweet wild tomatoes of the old variety Golden Currant. Never heard of tomato jam? Unfortunately, it’s not our own idea, and due to the high pectin content of tomatoes, it’s very obvious. And it’s so simple that the list of ingredients hardly warrants a list:
- 500 g wild tomatoes
- 500 g raw cane sugar
Our first wild tomato harvest this year.
We held back for a few days and were able to harvest about 80 of the sweet Golden Currant tomatoes over the weekend. So we were only able to cook half the amount of the recipe listed here. This should not pose a problem for recreating it.
The small tomatoes are pureed with a hand blender.
But now to the actual recipe. After washing the Golden Currant tomatoes, they are put in a pot heated to medium level. The tomatoes can then be crushed directly with a potato masher or something similar and then pureed. With our small amount, it splashed so much that we added the raw cane sugar directly while pureeing.
Oh yes: we decided not to peel the tomatoes (which would also be a huge job with the Golden Currant variety), but to process them with skins and seeds. We could claim that laziness is the reason, but it’s not true! Since we are working without added gelling agents, we rely on the pectin of the tomatoes. And since this is most present in the skins and seeds of tomatoes, we wanted to use every part of the tomatoes.
The tomato jam simmers.
That’s why we used the hand blender, because otherwise, the tomato jam would probably be a rather unpleasant affair later if large pieces of skin prevented or at least restricted enjoyment.
Then it’s just a matter of being patient! After about 15 minutes of cooking and surely ten gelling tests, the wild tomato jam was finally ready. And as excited as we were, we were not disappointed.
The still-warm wild tomato jam on a slice of whole grain bread.
The jam not only looks great, but it also tastes fantastic. Have fun trying it out! We will definitely not stop there this year and will definitely cook tomato jam from large red tomatoes as well.