TOMATO AND ORANGE BLOSSOM WATER JAM
Traditionally this tomato jam is served as part of the medley of cooked Moroccan salads that kick off a grand diffa (banquet in English). It’s sweet, vibrant, and has the flame red intensity of a Marrakech sunset. For many it’s rather intense as a standalone dish, but it makes an excellent, and unusual, condiment with a cheese board. It’s also spectacular spooned over grilled halloumi, or a chunk of meaty white fish, as a starter.
1.5 kg tomatoes (peeled, cored, coarsely chopped)
1 teaspoon ground cinnamon
1 teaspoon harissa
½ teaspoon ground ginger
½ teaspoon cumin
3-4 tablespoons honey (to taste)
3 tablespoons orange blossom water
Toasted seeds to garnish
- Score a cross into the bottom of each tomato. Drop into boiling water and boil for 2 to 3 minutes, then drop into cold water and let cool slightly. Peel off the skin, cut in half and remove the seeds.
- Roughly chop the tomatoes and combine with spices, honey and orange blossom water in a saucepan.
- Bring to a simmer then reduce heat to low.
- Cook, uncovered, until very thick, about 1 1/2 hours.
- Stir occasionally to check for thickening and to prevent scorching.
- While still hot, spoon into clean jars and put the lid on.
- These will last, unsterilized for about 2 weeks in the fridge.
To serve: spoon into bowls, drizzle with olive oil and scatter with toasted sesame seeds.