I can’t take credit for this jam, but it is the most wonderful tasting new food (for me) that I’ve come across in a long time. It’s tomato jam. Um-m-m!
This year I’ve had an over-abundance of tomatoes, so I’ve been looking for new ways to use them or preserve them. Awhile back I heard NPR’s Larry Mueller and his guest author Mary Dougherty talking about how tomato jam is a good substitute for fresh tomatoes during the winter months for BLT’s (Bacon, lettuce, tomato sandwiches). Well, I’m not so sure about that — I’ll let you know when I try it — but it did sound like a good use for some of our tomatoes. My husband always has jam on his toast, so how could we go wrong.
I found this recipe for tomato jam on-line. It’s easy to make and it is so-o good. Not too sweet, so I’m enjoying it on toast as well. Try it — you’ll like it!
Tomato Jam by Jane Maynard
4 pounds tomatoes (use a variety of meaty tomatoes for better color and texture)
3/4 c sugar
1 tsp salt
1/4 tsp pepper
1/4 tsp paprika
Blanch tomatoes in boiling water and remove skins. Cut tomatoes in half crosswise, remove seeds as appropriate and chop. Place chopped tomatoes into large stainless steel cooking pot. Mix in sugar and stir well. Let stand for 10 minutes, stirring occasionally. Then cook tomatoes and sugar at medium to medium-low heat for approx 15 min. Mix in salt, pepper and paprika and continue cooking to desired thickness. Approx 15 – 30 min. Don’t forget to stir mixture occasionally while cooking to prevent scorching. Makes two cups.
Added ingredients for taste can be a slice of lemon or a few leaves of basil. Also, cinnamon to taste.
This Tomato Jam can be stored in the refrigerator for several weeks as is. I’ve also poured the hot jam into clean glass pint canning jars and sealed with hot canning lids to store in the frig for winter use. Not sure how well it will keep long-term, but I thought it was worth a try.