Copperhouse Piccolo Tomato Jam

Name: Copperhouse Piccolo Tomato Jam
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: about 1¼ cups (300 ml)
Cuisine: Asian
Ingredients: 500g of Piccolo tomatoes, quartered Tomato; 35g of Demerara sugar Demerara; 35g Cider Vinegar; 10g, peeled and finely chopped Ginger; 4g, peeled and finely chopped Garlic; 5g 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

Tomato — 500g of Piccolo tomatoes, quartered
Demerara — 35g of Demerara sugar
Cider Vinegar — 35g
Ginger — 10g, peeled and finely chopped
Garlic — 4g, peeled and finely chopped
Celery Salt — 5g

Method

Pour to the lines in order (bottom → top): Cider Vinegar.
Add: Tomato, Demerara, Ginger, Garlic, Celery Salt.
Cap the jar and shake until combined.
Pour into a cold pan and bring to a gentle simmer. The jar stays off the stove — cool leftovers to warm-to-touch before they go back in the glass.

Keep this recipe

Tonight you'll cook it. The jar remembers it.

You found this recipe once. On a PantryFlex jar it’s printed in glass — pour your pantry to the line, shake cold, tip it into your pan. The jar measures; the stove finishes.

4 kitchens · 3 stars · 1 national award

Copperhouse Piccolo Tomato Jam★ STARRED KITCHEN
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Provenance

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

Originally published as Piccolo Tomato Jam.

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

FAQ

Can this go in a shake jar?

Yes — with one pan. Its liquids pour to the printed fill-lines and shake cold; the mix then goes into a pan to simmer. The jar itself never touches heat.

What do the quantities mean?

Amounts follow the published recipe in household units (with metric in parentheses). 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.

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