Tomato Jam
Makes 6 x 8oz mason jars
Time: 3-4 hours
Tomatoe-y..but sweet..but also savoury. A delicious addition to any cheese board, or alongside a brunchy quiche. Just enough spice to keep things exciting, and a great way to use up those tomatoes that are just falling off the vine at this time of year!
Ingredients
2335g Tomatoes
304g Brown Sugar
150g Lemon Juice, bottled
40g Fresh Ginger, grated
1.5t Salt
1t Cinnamon
1/2t Cumin
1/2t Smoked Paprika
1/4t Chili Flakes
1/4t Chipotle Powder
Method
Wash, core, and roughly chop the tomatoes. I used Romas for this batch, but I’ve used an assortment of tomatoes in the past.
Combine all of the ingredients in a large pot and begin cooking over medium heat. Stir every once in a while for the first hour, and then stir more often thereafter to ensure that nothing is sticking to the bottom of the pot.
The tomatoes will release their liquid and things will begin to thicken up slightly over time. Cook until the mixture has reduced by about half — 2-3 hours.
Use an immersion blender to blend the hot tomato mixture smooth. Continue cooking until it is the sticky consistency of a jam.
Wash and sterilize 6 8oz mason jars and prepare your water bath canning pot.
Fill jars, leaving about 1” of headspace between the jam and the rim of the jar. Wipe rims clean and gently twist lids on.
Place filled, sealed jars in your water bath and process for 20 minutes. Cool to room temperature on the counter. Label. Store away. Enjoy in the middle of winter on a beautiful cheese board!
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