CTV Recipes
Search Recipes
Tomato & Fennel Jam
A juicy and savoury jam that can go on anything.
YIELDS
5
TO
6
Ingredients
- 2 pounds (about 900g) ripe tomatoes, peeled, seeded, and diced
- 1 large fennel bulb, fronds and core removed and finely chopped
- 1 cup granulated sugar
- 1/2 cup balsamic vinegar
- 1 teaspoon ground cumin
- 1/2 teaspoon chilli flakes (adjust to taste)
- 1/2 teaspoon kosher salt
- Zest and juice of 1 lemon
- 1 cinnamon stick
- 4-5 whole cloves
Directions
- Begin by peeling, seeding, and dicing the tomatoes. To peel tomatoes, make a small "X" on the bottom of each tomato, blanch them in boiling water for about 30 seconds, then transfer them to an ice water bath. The skins should easily peel off. Remove the seeds and chop the tomatoes.
- In a large, heavy-bottomed saucepan or Dutch oven, combine the tomatoes, fennel, sugar, balsamic vinegar, ground cumin, chilli flakes, salt, lemon zest, and lemon juice. Tie the cinnamon stick and whole cloves in a piece of cheesecloth or use a spice bag for easy removal later. Add this spice bundle to the saucepan.
- Stir the mixture well and bring it to a boil over medium-high heat. Once boiling, reduce the heat to low and let it simmer, uncovered, for about 45 minutes to 1 hour, or until the jam thickens and the fennel becomes tender. Stir occasionally to prevent sticking.
- Once thickened, remove the spice bundle from the jam and discard it. Let the jam cool completely before transferring it to an airtight container. Store the jam in the fridge for up to 2 weeks. Enjoy!
