Recipe For Homemade Sun-dried Tomato Jam Recipe

by Tandy Sinclair

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 of eating the entire jar for that long. Sun-dried Tomato Jam Head straight on to the recipe for Sun-dried Tomato Jam ♥ 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. Today’s inspiration ♥ Recipe For Sun-dried Tomato Jam ♥ can be found on Lavender and Lime Click To Tweet 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. Click on the links for conversions and notes. Sun-dried Tomato Jam   Save Print This jam is perfect with cheese All Rights Reserved: Adapted from Jan page 252 Ingredients 30mls olive oil 235g sun-dried tomatoes 4 spring onions, white part only thinly sliced 1 clove garlic, crushed 30mls honey 60mls red wine vinegar 125mls chicken stock - I used bone broth 180mls water 5mls dried thyme Salt and freshly ground black pepper to season Method 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 3.5.3226 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 Top of Page No votes yet. Please wait... Click to share the inspiration ♥Click to share on Twitter (Opens in new window)Click to share on Facebook (Opens in new window)Click to share on Google+ (Opens in new window)Click to share on Pinterest (Opens in new window)Click to share on LinkedIn (Opens in new window)Click to share on Reddit (Opens in new window)Click to share on Tumblr (Opens in new window)Click to share on Pocket (Opens in new window)Click to print (Opens in new window)Click to email this to a friend (Opens in new window)Like this:Like Loading... Related