Tomato Jam

If you're looking at this and thinking why make jam when you can just buy it, well you'd be right.  You can just strut into any grocery store, perhaps pick up a coconut water, some cookies and then may way to toast condiment section. You can look high and low, far and wide but...there will be no tomato jam.  You might find some at a farmer's market in the summer or fall, but I wouldn't wait.  Still not persuaded??

Tomato Jam

This is the Cadillac of ketchups.  Ok, that's not convincing.

This is the F-16 of ketchups.  Lofty, I know.  It's sweet and savory (my two favorite food groups) and will kick up any burger or dog a few notches.

Or just use your imagination:  tomato jam + burrata + baguette.  That's the magic combo that made me fly back from this place and make some asap.

Tomato Jam
Tomato Jam
Tomato Jam

I'll be the first to admit that skinning and seeding tomatoes is annoying but a little goes a long way.  This makes 2.5 cups because I wanted to can some for future burrata moments, but you can always half the recipe.  Or not.

Tomato Jam

Adapted from Mark Bittman

INGREDIENTS: (makes 2.5 cups)

  • 3.75# ripe tomatoes, peeled and seeded
  • 1 cup sugar
  • 2 tablespoons lemon juice
  • 1 tablespoon minced ginger
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon ground allspice
  • 1/8 teaspoon ground cloves
  • 1 teaspoon salt
  • pinch of chili flakes

-Combine all ingredients in a medium saucepan and bring to a boil over medium heat, stirring often.

-Reduce heat to low and simmer, stirring occasionally to ensure nothing burns, until the mixture has the consistency of thick jam, about 1 hour 15 minutes.

-Taste and adjust seasoning accordingly, then cool and refrigerate until ready to use.

-This will keep about 2 weeks.