To make tomato jam

Preparation info

  • Difficulty


  • Makes around

    two cups

Appears in

Old Food

Old Food

By Jill Dupleix

Published 1998

  • About

The idea here is to reduce the tomatoes and garlic to a nice gooey sludgy paste. Serve with grilled lamb, chicken, cold meats and shepherd’s pie.


  • 3 kg (6 lb) roma tomatoes, diced
  • 3 onions, cut in half and sliced
  • 6 garlic cloves, crushed
  • 300 ml (10 fl oz) vinegar
  • 500 g (1 lb) brown sugar
  • 1 tbsp salt
  • 1 tbsp black peppercorns
  • 1 tbsp whole allspice
  • 1 tbsp freshly ground black pepper


Combine all ingredients in a large non-reactive pot. Stir occasionally as you bring to the boil. Reduce heat slightly and cook over medium heat at a slow boil, stirring occasionally to save it from sticking, 45 minutes to 1 hour, or until liquid is reduced. Allow to cool for 10 minutes, then pour into hot, sterilised jars (straight from the dishwasher is a neat idea) and cover. Leave for 3 weeks before opening, and store in refrigerator after opening.