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Tomato Jam

12 Nov
Tomato Jam

Here’s the first of my two recent lets-see-what-happens savory jam attempts, the other being a peach mostarda. Both came out amazing, and are rapidly disappearing from my house. This tomato jam recipe… all I can say is make this right now. Toast some bread, slather some brie on it, and top it all with this. Crackers work too, but with fresh bread it’s simply amazing. I’d also suggest trying on grilled cheeses (my recipe for those coming soon) or in the place of ketchup. I found this recipe at the fabulous Food in Jars blog here: http://www.foodinjars.com/2010/09/tomato-jam/

So, first prep all the ingredients: chop the tomatoes and grate the ginger, then dump those and all the rest of the ingredients into a stockpot.

Bring to a boil then reduce heat to a simmer. Cook, stirring often so it doesn’t scorch, for probably somewhere between two to three hours. Yes, I know the recipe says an hour to an hour and and a half, and you MIGHT only need that long, but don’t bet on it. I personally like my savory jams to be thick, and that meant this took three hours to cook down. It also meant that the end result was wonderfully concentrated and flavorful. So take the time and really reduce it down into, as the recipe author calls it, a “sticky, jammy mess”. Then can as per instructions below (saving one jar out for immediate use with some form of cheese), and enjoy!

Tomato Jam Recipe
from http://www.foodinjars.com/2010/09/tomato-jam/

The finished yield on this recipe varies depending on the kind of tomato you use, the width of your pan and the finished thickness to which you cook it.

5 pounds tomatoes, finely chopped
3 1/2 cups sugar
8 tablespoons lime juice
2 teaspoons freshly grated ginger
1 teaspoon cinnamon
1/2 teaspoon ground cloves
1 tablespoon salt
1 tablespoon red chili flakes

Combine all ingredients in a large, non-reactive pot. Bring to a boil and then reduce temperature to a simmer. Stirring regularly, simmer* the jam until it reduces to a sticky, jammy mess. This will take between 1 and 1 1/2 hours, depending on how high you keep your heat.

When the jam has cooked down sufficiently, remove from heat and fill jars, leaving 1/4 inch of head space. Wipe rims, apply lids and twist on rings. Process in a boiling water canner for 20 minutes.

When time is up, remove jars from water bath and allow them to cool. When jars are cool enough to handle, test seals. Store jars in a cool, dark place for up to one year.

*In my kitchen, the word simmer means to cook just below a boil. There should still be a few bubbles, but it shouldn’t be splashing all over your cooktop. If you cook at lower temperatures, the cooking time will increase.

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Posted by on November 12, 2012 in Canning

 

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