Tomato jam: a sweet way to keep the season going
I had seen recipes for tomato jam before, but it wasn’t until we had tomato jam with our appetizers at DiVino the other week that I realized exactly what we were missing. And with several pounds of garden tomatoes ripening in our basement, I suddenly knew just what to do with them.
Out came the canning supplies: mini jars, stock pot, funnel and tongs. Ready to go.
The greatest thing about the Food in Jars method is that it’s SO easy. All you have to do is chop the tomatoes and toss the ingredients in a pot to cook away. No blanching the tomatoes or removing seeds, everything goes in the pot.
I served my jam with bread and goat’s cheese and I’m not sure there is any better possible pairing.
Aren’t these little 1/2 cup size jars cute? And my favourite part of the process? Making the stickers for the lids.
Variation on tomato jam from Food in Jars / Bon appétit
- 5 pounds tomatoes, chopped
- 3 1/2 cups sugar
- 8 tablespoons lemon juice
- 2 teaspoons freshly grated ginger
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ground cloves
- 1 tablespoon salt
- 1 teaspoon red chili flakes
- 1 teaspoon smoked paprika
- 1-2 tablespoons of dried thyme
You can follow the instructions over at Food in Jars for more details. But basically, just cook everything down until it reaches a jam-y consistency. About one and a half hours.
Process in a water bath for 20 minutes. I erred on the side of caution and went with 20 minutes even though my jars were smaller.
My yield ended up being about 4 1/2 cups.