The thick pulp of late-season tomatoes such as the roma make them perfect for a homemade tomato jam.







Skill level

Average: 4.5 (2 votes)


  • 2 kg (4 lb 6 oz) ripe roma (plum) tomatoes
  • 400 g (14 oz) caster (superfine) sugar
  • 300 g (10½ oz) brown sugar
  • 1 lemon
  • 1 star anise
  • 1 tsp sea salt flakes
  • ½ tsp freshly ground black pepper

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Makes enough to fill 3 x 350 ml jars.

Sitting time: 15 minutes

  1. Using a sharp knife, score a cross in the base of the tomatoes. Bring a saucepan of water to the boil and blanch the tomatoes for 2 minutes or until the skins start to curl away from the flesh. Immediately drain and plunge into iced water and peel away the skins. Cut the tomatoes in half crossways and scoop out the seeds. Chop the flesh into small, even dice and place in a large bowl with the sugars. Mix well and set aside for 10–15 minutes, until the tomato juice leaches out.
  2. Zest half the lemon and add to the chopped tomato. Squeeze the juice into a small bowl, then place the remaining pulp and pips in a square of muslin (cheesecloth) and tie with kitchen string.
  3. Place the tomato mixture in a large stockpot with the muslin bag, star anise, salt and pepper and bring to the boil over high heat. Boil for 35–40 minutes, then reduce the heat and gently simmer for a further 40 minutes or until most of the liquid has evaporated. Remove from the heat and stir through the lemon juice.
  4. Spoon the tomato jam into three 350 ml (12½ fl oz) sterilised glass jars (see Note) while still hot, then tightly seal and set aside upside-down to cool. Once cool, put the jars through the dishwasher to clean and reinforce the heat seal. The jam will keep in a cool, dry spot for 4–6 months.



• To sterilise glass jars, wash the jars and lids in hot, soapy water and remove any labels or residual food. Preheat an oven to 110ºC fan-forced, place the jars and lids upside down on clean wire racks and place in the oven for 10-12 minutes, until dry. Transfer to a clean tea towel, right side up.



Recipes and images from Islas: Food of the Spanish Islands by Emma Warren, Smith Street Books, RRP $49.99