Our supply of tomatoes continues to occupy our kitchen window sill. A friend at work gave me this recipe after we discussing all the different things we do with tomatoes. It’s a nice easy way to use up the smaller ones that seem to be all that is left now…and is also very tasty.
Tomato Jam
Meg Guncik – who got from New York Times
- 1 ½ lb good ripe tomatoes (Roma are best), cored and coarsely chopped.
- 1 cup sugar
- 2 Tbsp freshly squeezed lime juice
- 1 Tbsp fresh grated or minced ginger
- 1 tsp. ground cumin
- ¼ tsp. ground cinnamon
- 1/8 tsp. ground cloves
- 1 tsp. salt
- 1 jalapeno or other pepper(s), stemmed, seeded and minced (or red pepper flakes or cayenne to taste)
1. Combine all ingredients in a heavy saucepan. Bring to boil over medium heat, stirring often.
2. Reduce heat to simmer, stirring occasionally, until mixture has consistency of thick jam, @ 1 hour, 15 minutes.
3. Taste and adjust seasoning, then cool and refrigerate until ready to use. Will keep at least a week.
Meg’s notes:
My Roma tomatoes were so small, I didn’t bother to core them, but I did coarsely chop them.
I usually double this recipe and end up with 2-3 small/medium sized jars.
If you want, after cooking for the hour and 15 min, you can run the mixture through a strainer to get rid of any skins and/or cores. I did not do that – I used an immersion blender and made it smooth that way.
A few times, I needed to cook it longer to continue to reduce it to the right thickness.
I think it keeps longer than a week. It’s very good on melba toast or water crackers -it’s not necessarily a breakfast-type jam.
Eat On Edgecliff 