This sun-dried tomato jam is the perfect balance of sweet and tart. It is super easy to make and will keep in the fridge for 6 weeks. That is if you can hold off eating the entire jar for that long.
A few years ago I bumped into someone I had been at high school with. I would not have recognized her at all. But she recognized me. I have not changed much since I was that age. She was new to Somerset West and I suppose felt quite alone. She suggested we meet up for coffee and so I gave her my contact details. To this day I have not heard a word from her. It seems in general saying you want to meet for coffee and actually meeting are two separate things. I know people who make plans, and then at the last minute, cancel them. I would rather they actually did not make the arrangement in the first instance. Or friends who say they would love to catch up but don’t commit to a date. Really, rather don’t offer. My life is full enough without empty promises.
I like to stick to my commitments and one of them was getting through the recipe book reviews I need to do. I like to make something from each book I am reviewing. My copy of Jan has been patiently waiting for me. First I made a loaf of bread and then I made this sun-dried tomato jam. I am slathering it on everything. It is perfect on toast with cheese, and even better on baked potatoes. I made two jars and Jan suggested I give it away as a gift. Which I might do when I make a second batch.
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Sun-dried Tomato Jam
- 30 mls olive oil
- 235 g sun-dried tomatoes
- 4 spring onions white part only thinly sliced
- 1 clove garlic crushed
- 30 mls honey
- 60 mls red wine vinegar
- 125 mls chicken stock - I used bone broth
- 180 mls water
- 5 mls dried thyme
- Salt and freshly ground black pepper to season
- Place the olive oil into a heavy bottomed sauce pan and heat over a medium temperature
- Add the tomatoes and spring onions and sauté until the onions are soft
- Mix in the garlic and cook for 1 minute before adding in the rest of the ingredients
- Stir well and bring to a boil
- Reduce the temperature to low and simmer for 60 minutes
- Remove from the heat and leave to cool slightly
- Place into a blender and pulse until smooth
- Store in a sterilized glass jar in the fridge
Disclosure: This recipe is published with permission and forms part of my review. This post is in line with my blogging policy.
Inspiration published on Lavender and Lime February 6:
- 2014 – Chilli Sauce
- 2012 – Quinoa Coated Hake Gougons
- 2011 – Regional and Seasonal Challenge: Use Grapes