Sep 25 2009
Tomato Jam
This recipe from Mark Bittman is out of this world and a great way to use those surplus tomato’s growing in your garden (or the ones your neighbor gives to you. It does take a while but once in the pot it just sits and you have to stir it occasionally. I hope you enjoy:
Tomato Jam
Recipe courtesy of Mark Bittman
Recipe courtesy of Mark Bittman
1-1/2 pounds good ripe tomatoes (Roma are best), cored and coarsely chopped
1 cup sugar
2 tablespoons freshly squeezed lime juice
1 tablespoon fresh grated or minced ginger
1 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1 teaspoon salt
1 jalapeño or other peppers, stemmed, seeded and minced, or red pepper flakes or cayenne to taste
1 cup sugar
2 tablespoons freshly squeezed lime juice
1 tablespoon fresh grated or minced ginger
1 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1 teaspoon salt
1 jalapeño or other peppers, stemmed, seeded and minced, or red pepper flakes or cayenne to taste
1. Combine all ingredients in a heavy medium saucepan, Bring to a boil over medium heat, stirring often.
2. Reduce heat and simmer, stirring occasionally, until mixture has consistency of thick jam, about 1 hour 15 minutes. Taste and adjust seasoning, then cool and refrigerate until ready to use; this will keep at least a week.
Yield: About 1 pint.
Larry’s Notes: My jam took considerably longer than the hour and fifteen minutes to reach the jam consistency, but my plum tomatoes might have been more on the juicier side. It also firmed up more after hanging out in the fridge for a bit when done.
