To make tomato jam

Preparation info

  • Makes around

    two cups

    • Difficulty


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


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 week