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Jam Tamarilo Coch (Red Tamarillo Jam)

Jam Tamarilo Coch (Red Tamarillo Jam) is a traditional Welsh Patagonian recipe for a classic jam made with red tamarillos and sugar flavoured with lemon juice. The full recipe is presented here and I hope you enjoy this classic Welsh Patagonian version of: Jam Tamarilo Coch (Red Tamarillo Jam).

prep time

20 minutes

cook time

50 minutes

Total Time:

70 minutes

Additional Time:

(+2 weeks maturing)

Makes:

3 jars

Rating:

Tags : Welsh-(patagonia) Recipes

English Translation

The tamarillo is the wonder food of the moment. This is the fruit of Solanum betaceum a small shrub in the solonacacea (deadly nightshade) family (related to capsicums, potatoes, tomatoes and aubergines). The shrubs are very fruitful and bear fruit in clusters. A single tree in a pot can, over the three month fruiting period, produce more fruit than a single family can consume, so making preserves from the excess fruit is essential. They originate in South America, but with care and if brought indoors in the winter they will survive and bear fruit even in Northern climes. They are grown commercially in New Zealand and Portugal.

Ingredients:

1kg ripe red tamarillos, blanched, peeled, halved an de-seeded
500g sugar
lemon juice

Method:

Blanch the tamarillos in boiling water, peel, de-seed and chop. Add the tmarillos to a pan with the sugar. Bring to a boil, and cook for 20 minutes, or until the tamarillos break down and thicken to a smooth sauce. Add the lemon juice to taste then test for setting by adding a spoonful of the jam to a plate cooled in the fridge. If the jam forms a skin when pushed with a finger then it's ready. If not continue boiling for another five minutes and test again.

When ready spoon the jam into jars or pots that have been sterilized and warmed in an oven pre-heated to 110°C for 10 minutes. Seal the jars immediately and store in a cool, dark, place for at least a month before opening.