Tomato Jam

25 Comments

This recipe is based on one from the beautiful blog, Fleur de Sel. Before coming across the post for tomato jam, I don’t think I’ve ever heard of it before. Where have I been?!!

But it was so intriguing to me, I couldn’t quit thinking about it. What a wonderful addition to a grilled cheese sandwich or served on a cheese platter. Yum.

So, I decided it was time to make my own. I altered Lindsay’s recipe slightly, mostly by omitting the Herbes de Provence. I just wanted to find out what the tomato jam tasted like on its own.

So here’s what I did.

Tomato Jam

3-4 pounds tomatoes, coarsely chopped
1 green apple, peeled, cored and diced
1 small onion, diced
3/4 cup brown sugar
1 teaspoon salt
Sprinkles of cayenne pepper, optional
1/4 cup cider vinegar
Juice of 1 lemon

Place the tomatoes, apple, onion, brown sugar, salt and cayenne in a large enamel pot.
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Cover, and bring everything to a simmer.

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Then cook for about 2 1/2 hours over low heat until most all of the liquid has evaporated. Add the cider vinegar and cook for another minute, then stir in the lemon juice.

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After the jam had cooled, I blended it to smooth things out a bit, but without making a puree. Then I poured the jam into 2 – 12 ounce jars that were sterilized.
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The color of the jam is beautiful and it tasted delightful. Next time I want to add some orange zest.

jam

I proceeded to waterbath the two jars and I’m saving them up for the holidays!

With a little bit of the leftover jam in the blender, I whipped up a little sandwich with the jam and some buffalo mozzarella. It was delicious. I can’t wait to get more creative with it!

jammy

verdict: The original recipe called for 1/2 cup of brown sugar and 1/2 cup of white sugar. I cut the total amount of sugar from 1 cup to 3/4 of a cup. It’s just hard for me psychologically to use a lot of sugar. But perhaps that’s why my jam doesn’t look as “sticky” as it does in Lindsay’s photos. Or, I perhaps didn’t allow for enough evaporation. We’ll see what happens when I go to use it….

Which I did when my kids were in town and I served the tomato jam with a giant chunk of Manchego (featured photo). Sticky or not sticky, it was a fabulous pairing.

25 thoughts on “Tomato Jam

  1. That’s a coincidence. I made (plum) jam last night for the first time. And that got me thinking about tomato jam as well! Incidentally, I used a mere 2:1 of fruit to sugar and it worked! Perfect set. Okay, could be first time lucky :)
    Loving the idea of the orange zest. Might have to steal that idea!

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  2. Looks really good Mimi, and good idea to pair with cheese! I was more familiar with green tomato jam which was made without vinegar or apple but with a bit of vanilla instead, probably because the green tomatoes are already quite acid, I have tried serving green tomato jam on toasts with fresh goat cheese as a nibble. I wonder if cinnamon or vanilla would work in your red tomato jam..but then maybe without vinegar?

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    • You really don’t need the vinegar, and most all of it evaporates. It was hard for me to fathom tomatoes and sugar alone. I thought orange zest would be a good addition next time. I can’t get my head around vanilla or cinnamon…

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