Piccolo Tomato Jam

Name: Piccolo Tomato Jam
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 300 ml
Cuisine: Asian
Ingredients: 500 g Cherry Tom; 35 g Demerara; 34.65 ml Cider Vinegar; 10 g Ginger; 4 g Garlic; 5 g Celery Salt

Independent adaptation of a publicly published Simon Hulstone recipe. Not affiliated with, sponsored by, or endorsed by Simon Hulstone.

Piccolo Tomato Jam from a starred kitchen.

Ratio

Cider Vinegar 35 ml

Ingredients

Cherry Tom — 500 g
Demerara — 35 g
Cider Vinegar — 34.65 ml
Ginger — 10 g
Garlic — 4 g
Celery Salt — 5 g

Method

This sauce is cooked on the stove — the jar is for storing it, not making it.
Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
Finish off heat; adjust seasoning.

Provenance

Simon Hulstone works in Modern British / Devon coast at The Elephant; credentials include Michelin 1* (The Elephant, Torquay).

Adapted from a Simon Hulstone recipe (Simon Hulstone / Great British Chefs (halibut, courgette and nasturtium)).

FAQ

Can this go in a shake jar?

No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces.

What do the quantities mean?

Amounts in the ingredient list are from the published source, converted to ml and grams where the ingredient allows. On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Simon Hulstone / Great British Chefs (halibut, courgette and nasturtium) (published as “Piccolo Tomato Jam”). Full citation lives in Provenance.