Tomato Jam is tangy and concentrated. It's like a combination of BBQ sauce and chunky, fancy catchup. It's like sort of like a chutney. It's really delicious and it's easy, easy, easy! It's delicious on it's own, but better over goat cheese or cream cheese and spread on a cracker. It's good baked onto chicken and it's good spooned out of the jar while standing in front of the fridge.
This recipe quickly sucks up a lot of tomatoes and its a great way to use up those maters that are not so pretty, or a little past their prime.
Tomato Jam - from a dear friend Betsy
Makes about 4 cups of jam
3 1/2 pounds tomatoes, roughly chopped, no need to peel
1 small onion, chopped, about 1 cup of onion
1/4 cup apple cider vinegar
1/2 cup brown sugar
1 1/2 cups white sugar
1/4 teaspoon cumin
1/2 teaspoon corriander
1 teaspoon salt
Juice from 1 lemon
This jam keeps nicely in the fridge for about 3 weeks. Or you can process jars and keep them shelf stable for about 6 months. I had jars left over from these cutie cheesecakes. Here's how...
1. Boil glass jars for at least 5 minutes to sterilize.
2. Simmer the lids and rings, but don't boil.
3. Remove jars from water and let them air dry.
4. Ladle hot jam into hot jars.
5. Wipe rims of jars with a clean towel to remove any spilled jam.
6. Place lids and rings on jars and screw on until set, but don't worry about getting a lot of torque on the rims.
7. Place jars in boiling water, water must cover the lids with at least one inch of water.
8. Process for 10 minutes for 1/2 cup and 1/2 pint jars, 15 minutes for pint jars.
The USDA provides a chart and canning recipe guide. It's a great resource and helpful place to check best practices.
Made this time last year...