Most people describe Tomato Jam as similar to chutney - a spicy and sweet tomato chutney. When I first tasted it I immediately thought of a spicy tomato soup. In my mind, tomato soup is inseparable from grilled cheese sandwiches ...
Tomato Jam Recipe
I wish I had been able to make a larger batch but I only had enough tomatoes for this half-batch of tomato jam (after already canning most of a bushel as tomato sauce). Tomatoes are unpeeled for this which makes it very easy - most recipes suggest that the tomato peel and seeds are required to get the proper texture. Seems reasonable to me!
Ingredients:
2 1/2 lbs tomatoes, cored and roughly chopped
1 3/4 cup sugar
5 Tbsp lime juice
1 tsp ginger, grated
1/2 tsp cinnamon
1/2 Tbsp kosher salt
1/2 Tbsp chili flakes
Combine all ingredients in a pan and bring to a boil. Immediately reduce to a simmer and cook until thickened, anywhere from 30-60 minutes depending on type of tomatoes (plum tomatoes have less water content).
I canned mine even though this only made about 2 1/2 cups worth, but I happened to have a batch of something else on the go so it was convenient. It can just be stored in the fridge for a week or two.
Delicious on a grilled cheese sandwich and goes well with any cheese plates or cheese dishes; but also can be used like a relish (so with burgers or sausages) or in place of ketchup (like with eggs!).
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