Tomato Apple Rosemary Jam Tarts

Tomato Apple Rosemary Jam Tarts
Tomato Apple Rosemary Jam Tarts

My current mood: Eat Homemade Jams.

Now days, I look at fruits and think whether I can pair them and make jams using them. Thanks to the wonderful feedback I received for Mango Ginger Thyme and Dried Apricot & Plum Jam, I decided to make Tomato Apple Rosemary Jam.

This was a new flavour combination that I was trying. Needless to say, I was excited, anxious and eager to taste the final product. But, as its said, good things come to those who wait.

So, once I was done blanching, peeling and deseeding the tomatoes, I pureed the apples and mixed them with sugar and fresh rosemary. Once each ingredient was mixed properly, I lightly boiled the mix. Then I transferred the lightly boiled mix in a glass bowl, covered it with cling film and kept it in the fridge, overnight.

I could hardly contain my excitement and barely slept through the night. This happens with me too often these days. I am enjoying my jam making sessions to the core. Reading different recipes and playing with different flavours, gives me a big high.

Next morning, after breakfast, I started the cooking process. Before I started cooking, I removed the Rosemary from the mix. As the mix was lightly cooked and rested overnight, it had attained a nice subtle flavour of Rosemary already. I cooked the rest of the mix till the wrinkles appeared and the consistency had reached an optimal thickness level. Finally, I added lemon juice to enhance the flavour and voila, my Tomato-Apple-Rosemary Jam was ready to be devoured.

Excited to make a complete treat for breakfast, I went ahead and made tart shells as well. Making sweet pastry is easy and quick. So, it didn’t take me long and was a welcome change from the usual Bread-Jam.

I must say, if there’s a best way to enjoy your homemade jam, it’s this. Believe me, Jam Tarts never tasted this good. Crunchy, tangy and sweet, it was just heavenly.

My only regret: Why did I learn making jams at home, so late in my life?

Well, better late than never.

So, here you go!


Tomatoes (Blanched & Deseeded) 1 KG
Apple (Peeled & Pureed) 500 grams
Sugar 500 grams
Lemon Juice 2
Rosemary 2 springs


  • Peel and thinly slice the apples. Soak them in lemon water to ensure they don’t leave starch and lose their colour.
  • Using a knife, put thin cross cuts on top of the tomatoes and blanch them in boiling water. Remove the skin, juice and deseed the tomatoes.
  • Puree the apples and mix them with tomatoes and rosemary. Cook the mixture lightly. Transfer the mix in a glass bowl and cover it with cling film. Keep it in the refrigerator, overnight.
  • Next morning, remove the rosemary from the mix and cook it until the sugar is dissolved and apples lose their colour.
  • Store it in a sterilized jar and make tart shells. Once the Jam is cool, fill the tarts with a spoonful of jam. Serve in the breakfast with a glass of milk.



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