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.
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
Cover, and bring everything to a simmer.
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.
The color of the jam is beautiful and it tasted delightful. Next time I want to add some orange zest.
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!
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.