Tomato and Walnut Jam
Member recipe

Tomato and Walnut Jam

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Serves 1 - 2 Jars

Try with with the Fig and Fennel Scones topped with a delicious soft Brie - yummo

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  • 900g firm ripe tomatoes, sliced
  • 4 cups white sugar
  • Juice of 2 lemons
  • Zest of 1 lemon
  • 1/2 cup walnuts, chopped


    1. Place the tomatoes in a large bowl and cover with sugar. Place a dishcloth over the bowl and leave to stand overnight.
    2. The next day, transfer the contents to a large saucepan and bring to the boil.
    3. Add lemon juice and zest. Reduce heat to a slow boil and cook until jam reaches setting point (105C) and cook for 30 minutes.
    4. Stir in walnuts and cook for 2 minutes.
    5. Remove from heat and stand for 10 minutes. Stir again and then ladle into warmed, sterilised jars. Seal.
    6. The jam can be eaten after 1 month and should be refrigerated once opened.

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24th May, 2015
I have been searching for this recipe and was so happy to find it. i received this as a gift from a coworker a couple of years ago and she aquired it at a farmers market in Zephyhills FL. It was very, very good and I am going to make it myself.
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