Another jam creation that pleases others like how I want it to : )
So this recipe did come out of a random Sunday morning. I just happened to grab a bunch of fresh produce from a small farmer’s market stand at work. Every Wednesday during the harvest season, they will come and set up a table and sell their produce. It is always nice to see fresh produce that are grown in Ontario. It was my first time seeing gooseberries so I bought a box. the berries tastes a bit tangy and sweet at the same time. I also bought blueberries and cherry tomatoes, just because they all looked so fresh and pretty.
I originally just wanted to make something that can preserve this abundant of fresh fruits. The idea of adding olive oil just came out of a split second of absurd thinking (LOLOL). I actually got the idea from the time I visited Raw More cafe in Markham. Every product for sale at the cafe is formulated by the talented cafe owner John. He has this jam that includes extra virgin olive oil and it is pretty damn good. So, while I was making my jam, I saw this beautiful bottle of extra virgin olive oil from Redoro, which I got as a gift from their PR event. I decided that okay, let me try to be crazy a bit more, and I added the oil in at the very end of the cooking process. I honestly didn’t plan to add the oil at the end so I thought it was so nice that the jam tasted good. I was even afraid that the oil wouldn’t mix in with the jam, but it turns out that the emulsification process helps bind the oil and the jam together.
Like many other recipes, this is not my perfected version yet. It is in fact my first time making this jam. It got so loved by my friends that I decided to share my recipe here. Please please please make sure to follow the recipe first and adjust it later. Please also let me know if you have a suggestion or recommendation on the cooking process or on how to choose fruits and veggies for jam making. Now let’s continue on
JAM: TOMATO | BLUEBERRIES | GOOSEBERRIES | EXTRA VIRGIN OLIVE OIL
Prep and cooking time: 30 mins + 1 hour
Servings: 3 x 250ml jars
- 1 cup of cherry tomatoes
- 1 cup of blueberries
- 1 cup of gooseberries
- 2 cup sugar
- 250 ml / 1 cup extra virgin olive oil
- 1 grade A vanilla bean
- In a large pot, mix the fruits, vanilla bean, and the sugar together. Place the pot over HIGH heat, bringing to a boil and let it boil for 15 minutes. Once sugar has been dissolved and the fruits are softened, lower the heat to LOW, and let it simmer for 30 to 45 minutes
- Once the jam achieves a very dense texture and the liquid has reduced in half, then add the extra virgin olive oil in small stream.Stir the mixture up and let simmer until the oil is emulsified in the jam. Turn off the heat and let cool
- Transfer jam to sterilized jar and close lid tightly. Keep in cool and dark place. If opened, keep in the fridge for up to 4 weeks.
- Make sure you use enough sugar in order to create a jelly/jam texture. The amount of sugar I used in this recipe is just right, if not a bit little. Try my proportion first and decide if you want to make it less or more sweet next time
- How to test if the jam is done: drop a drop of liquid to cold water. If the jam liquid sets right away, the jam is done. If the jam liquid dissolves into the water then we need to keep it on the stove a bit longer.
- Use a large pot that is twice as deep as the amount of fruits, and the liquid mixture tends to foam up and and double in volume while cooking
- I decided to add in the extra virgin olive oil at the end just so that the taste would still be bold and solid. However it was just my wild idea, so feel free to adjust the order of cooking in this recipe
- How to sterilize jars in 10 seconds: microwave <3
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