A couple of weeks ago we shared with you Federica’s marmellata di fichi recipe. With the promise of more recipes to come, I dug into my own jar of fig jam and have since watched it sadly decrease. Sharing with my friends a bottle of Sagrantino and a block of pecorino, I dropped a dollop of jam onto each slice and was filled with a sense of glee. There are very few things in life that can equal the beautiful simplicity of jam and cheese. My friends agreed and soon most of the container was gone. Alas, it is now time for more jam recipes.
The jams with which you are about to be acquainted are of varying fruits and flavors, but they are all incredibly unique. They are: pomodori verdi (green tomatoes), pomodori gialli (yellow tomatoes), pomodori rossi (red tomatoes), pesche (peaches), fichi (figs), and prugne (plums). Perhaps the fichi goes best with pecorino, the peach over some marscapone and crostini, the pomodori also goes well with crostini – but try it with ricotta.
While these jams are all very different, much like our wines, they stand on their own. We do not use a great deal of sugar or other ingredients. Their recipes are similar, if not identical, except for the choice of fruit. The result is that the jam tastes more like the fruit than the fruit does itself. Enjoy!
1000 g of tomatoes (without seeds when larger)
350 g of sugar
- Slice the tomatoes in half, depending on their size you may want to carve out the seeds.
- Put them in a bowl and mix in the sugar. Let sit for 3 – 3 1/2 hours.
- Then put the tomatoes and sugar into the Bimby. Squeeze half a lemon and pour the juice in as well.
- For 30 minutes keep it 100 degrees and reverse speed 2.
- Afterwards, do 10 minutes on Varoma at reverse speed 2.
The other recipes are the same as this or as the fig recipe. Choose whichever you prefer for flavor concentration and sweetness.