How to Make Tomato and Biltong Jam (South Africa's Favourite Preserve)

Method

Once opened, keep refrigerated and use within a few weeks.

1. Blanch and peel tomatoes: Blanch the 2.3 kilograms roma tomatoes in boiling water, then remove the peels.

2. Chop tomatoes: Cut the peeled tomatoes into small pieces.

3. Fry onions and ginger: Fry the 3 onions, sliced and 1 ginger, thinly sliced together for 3 minutes

4. Simmer the base: Add the tomatoes, 350 grams sugar, 1 cinnamon stick, 6 grams salt, and 600 milliliters red wine vinegar to the pan, and simmer for 15 minutes

5. Crisp the biltong: Bake the 150 grams biltong, carved in the oven at 140°C (285°F) for 10 minutes.

6. Sift the mixture: Sift the tomato mixture, separating the liquid, and put the liquid back on the stove.

7. Reduce to syrup: Cook the liquid for 10 minutes until a syrupy texture forms.

8. Return tomato pieces: Add the tomato pieces back into the syrupy sauce.

9. Add biltong: Chop the crispy biltong into small pieces and add to the sauce.

10. Final simmer: Cook for another 10 minutes

11. Bottle the jam: Remove from heat and spoon into sterilised bottles while hot