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As it is Heritage Month during September, why not try this tomato jam recipe from Die VLV Kookboek – a lovely collection of recipes compiled by the VLV or Women Agriculture Association.

It is such a versatile accompaniment and has a delicious bit of ginger zing. Try it on toast or a freshly baked (or braaied) roll – and as a bonus, you will not believe how good it goes with a glass of Leopard’s Leap Chardonnay Pinot Noir!

Tomato Jam

  • Makes 1 jar
  • 3 kg small, firm tomatoes
  • 15 ml salt
  • 3 kg white sugar
  • ginger
  • 45 – 60 ml fresh lemon juice
  • 125 ml Water

Wash the tomatoes and weigh them.

Prick the skins with a darning needle and leave it covered in salt water (15 ml salt on 3 liter water) for 20 – 40 minutes.

Rinse thoroughly.

Grease the bottom of the pot with butter or oil, pour in the water, then layer the tomatoes and sugar.

Add slow heat until the sugar dissolves and then turn up the heat to boil for 2 hours and a clear, thick syrup. Add a few pieces of crushed ginger and the lemon juice while boiling.

Spoon into a clean jar, seal and leave to cool. Keep in a dark cupboard.

Translated and adapted from a recipe by Aletta Keyser from the cookbook, Tamatiekonfyt, Die VLV Kookboek

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