After Mark's video was posted on Wednesday, I immediately bought the ingredients to make the Tomato Jam. It looked easy and yummy! I had made some sour cherry chutney earlier in the month (will post recipe later) and we were loving it with grilled pork loin. This tomato jam would make another great condiment to have in the fridge.
It took me until last night to make it. Before I started, I perused Mark's Bitten blog and read some of the comments from readers. Some had already made the jam and suggested more salt, less salt, less sugar, don't change a thing. There did not seem to be a consensus, so I just followed the recipe. I did however add two cloves of garlic.
Generally speaking, it turned out well. I think that as an accompaniment to pork it will be great. However, I do agree with one of the posters that it is too sweet. Also, mine is not as translucent as Mark's. I could have probably cooked it longer, but I had it going for about and hour and a half. I was drinking wine while doing this and got to the point where I was afraid I would just forget about it on the stove and burn it to bits!
-S
Postscript:
Later, I was hungry and was reminded of the batch of brown lentils that I had prepared the day before in the fridge. Into a bowl went some cold lentils, a bit of olive oil, salt and tomato jam to taste. YUM!!!
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