A few years ago Son #1 did a school exchange to Australia and his Australian friend arrived with a gift for me of Snag Jam from Spoonfed Foods in New South Wales. Snags are what the Australians call sausages and this gorgeous smoked tomato relish really hits the spot with savoury dishes, cold meats and sandwiches. Big flavour.
Son #2 went the same way earlier this year and failed in his quest to bring some home. As they don’t distribute in the UK, I set about trying to replicate the tasty, sticky recipe but was thwarted by my lack of smoking device. Until, I recently discovered smoking bags from a BBQ retailer – you can buy similar from Amazon or specialist retailers. Simply pop the food in the sealed foil bag and cook for the desired time. The instructions said to cook vegetables for 20-30 minutes but I left the tomatoes for double that so that they really took on the flavour and broke down a bit. You can also get busy with fish and meat in the same way – the bags hold up to two medium chickens to give you an idea of size.
Snag Jam – Smoked Tomato Relish – makes approx 6 medium jars
1lb good quality, over ripe tomatoes, just ready to burst.
1 x tbsp Carotino or coconut oil
3 large cloves garlic
1 x large Spanish onion, finely chopped
2 thumbs worth fresh ginger, coarsely grated
3 tbsp chilli puree
150ml white wine vinegar
2 1/2 lbs preserving sugar
juice of 2 lemons
1 tsp smoked paprika
1 tsp turmeric powder
Heat the oven to 400dg/200dg/Gas 6.
Pop the tomatoes into the smoker bag and place in a warmed baking dish into the oven for 40-50 minutes until fragrant and soft.
Thoroughly wash your jars, leaving them to sterilise in the warm oven ready for filling.
Place a saucer into your freezer compartment.
Meanwhile, heat the oil into your preserving pan and gently sweat the onions and garlic until your kitchen smells happy and they are translucent.
Prep all the remaining ingredients and add to the pan with your newly smoked tomatoes stirring until the sugar is dissolved. Turn the heat up to the boil for 3-5 minutes and then simmer for 15-20 minutes until the mixture thickens. Drop test the jam on the cold saucer – it is ready when the mixture wrinkles to the touch when left for a minute.
Cool slightly and decant into your warmed jars. Seal with a disc of greaseproof paper and store. Give as gifts to helpful neighbours for their cold cuts this Christmas and/or to save for sticky hot sausages in the New Year.