Tomato Jam
As you probably know, I had a bumper crop this summer of meaty, delicious tomatoes. I spend the end of summer thinking about how to use them best and so last week and this week, I’ve focused on making versatile tomato condiments. Last Tuesday, I shared my recipe for tomato paste — a great condiment for sauces and stews and as an accompaniment for breads and cheeses.
This Tomato Tuesday, I wanted to share my recipe for Tomato Jam. Most people think tomato jam sounds strange, but it is really the most interesting combination of flavors and is also extremely versatile. You can use it on toast, on a crostini with bleu cheese or goat cheese, or just use it instead of ketchup. It’s amazing with my Veggie Burgers.
Try this easy recipe — I’m sure you’ll find many uses for this delicious and versatile Tomato Jam.
- 2 cups white sugar
- 1/4 cup lemon juice
- 2 teaspoons ground cumin
- 1 teaspoon ground cinnamon
- 1 teaspoon Chinese Five Spice powder
- 1/4 teaspoon ground cloves
- 2 teaspoons salt
- 1 jalapeno or similar pepper (I use a red chili pepper)
- 8 cups diced tomatoes
- Combine all of the ingredients in a large non-reactive pot. Stir to combine all the spices and sugar. Bring to a boil and reduce to a simmer; stir often. The mixture will reduce down to a jam like consistency. This will take an hour or more.
- Either use or process in small jars in hot water bath, and enjoy.
