31 Days of MOO – Day 10 MOO Tomato JamA Sweet & Savoury Way to Preserve Summer

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Summer may be winding down, but if you’ve still got tomatoes ripening in the garden — or you’ve spotted a bargain at the market — tomato jam is a wonderful way to preserve that summer abundance.

This sweet, tangy and gently spiced jam turns fresh tomatoes into a delicious condiment you can enjoy right through winter and spring.

It’s perfect served with cheese, spread on sandwiches, added to burgers or spooned alongside roast meats.
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Another delicious way to Make Our Own and reduce reliance on store-bought condiments.

Ingredients
2 kg tomatoes, cored and coarsely chopped
2 cups white sugar
6 tablespoons apple cider vinegar
3 tablespoons freshly grated ginger
1 teaspoon ground cinnamon
3 teaspoons fine sea salt
1 chilli pepper, stemmed and pierced
(or 1½ teaspoons red pepper flakes)
⅛ teaspoon ground cloves (optional)

Method
Start by preparing your jars and lids. Wash them in hot soapy water, rinse well and place them in a water-bath canner filled with water and a splash of white vinegar. Bring to a gentle simmer to keep the jars hot until ready to fill.
In a large wide saucepan combine the tomatoes, sugar, vinegar, ginger, cinnamon, salt and chilli.
Bring the mixture to the boil over medium-high heat, stirring well.
Reduce the heat and simmer gently for 60–75 minutes, stirring occasionally so the mixture doesn’t stick.
As it cooks the tomatoes will break down and the mixture will thicken into a glossy, jam-like consistency.
You can leave the jam slightly chunky or mash it lightly with a potato masher or stick blender if you prefer a smoother texture.

Bottling the Jam
Ladle the hot jam into warm sterilised jars, leaving about ¼ inch headspace.
Wipe the rims clean and screw on the lids until fingertip tight.
Place the jars into the water-bath canner, ensuring they are fully submerged.
Bring the water to a full boil and process for 15 minutes.
Turn off the heat and leave the jars in the hot water for 5 minutes before removing them.
Place on a clean towel and allow to cool undisturbed for 12–24 hours. As they cool you should hear the lids pop as they seal.

Storage
Store sealed jars in a cool, dark place for up to one year.
Once opened, refrigerate and use within three weeks.

How to Use MOO Tomato Jam
Tomato jam is incredibly versatile. Try it with:
• Cheese platters
• Sandwiches and wraps
• Burgers or sausages
• Roast meats
• Crackers and antipasto

It’s another simple MOO swap that turns seasonal produce into something delicious you can enjoy all year.
Small homemade swaps.
Big long-term savings.