Not sure if i am too late to chime in here, but I've used plain citric acid to bump up the acidity and add balance without significantly changing the flavor. I purchased it from an Italian grocery store, but you can also find it at Middle Eastern markets or other specialty grocers. Alternatively, you could use Ascorbic acid (sold commonly in grocery stores under the name Fruit Fresh in the spice aisle).
YES! Citric acid is so underutilized. I use it all the time in baking to bring brightness to a component (I almost always add a pinch to buttercream) that's particularly rich or flat. It has no flavor profile other than "zing". I buy mine at a local spice shop, but its also online.
and/or you could balance the sweetness with some heat - chillies or a medium to hot curry blend - or add some walnuts and pomegranate seeds (on the idea of Muhamarra). Those last would change the flavor and texture or your jam, making it more like a chutney, but they play nicely with tomatoes.
How about adding a little balsamic vinegar? I've made a Balsamic tomato jam before. I did simmer it for a couple of hours. Maybe reduce the vinegar so the flavor deepens and you don't add too much liquid.
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Hope that helps!