Wednesday, August 31, 2011

Tomato Jam

Finally, ripe tomatoes from the garden, hooray!

So, I decided to make a small batch of tomato jam, a very small batch.

I adapted a recipe from The New York Times

Tomato Jam
1 1/2 pounds good ripe tomatoes (Roma are best), cored and coarsely chopped

2/3 cup sugar

2 tablespoons freshly squeezed lime juice

1 tablespoon fresh grated or minced ginger

1 teaspoon ground cumin

1/4 teaspoon ground cinnamon

1/8 teaspoon ground cloves

1 teaspoon salt

1 jalapeƱo or other peppers, stemmed, seeded and minced, or red pepper flakes or cayenne to taste.

1 Tbs. Red wine vinegar

1. Combine all ingredients except vinegar in a heavy medium saucepan, Bring to a boil over medium heat, stirring often.

2. Reduce heat and simmer, stirring occasionally, until mixture has consistency of thick jam, about 1 hour 15 minutes, add vinegar. Taste and adjust seasoning, then cool and refrigerate until ready to use; this will keep at least a week.

Yield: About 1 pint.

Use in place of ketchup on burgers, fantastic on breakfast sandwiches with eggs and caramelized onions!


m.e (Cathie) said...


Janee Lookerse said...

Whoa.... I've never heard of this! Tomato jam instead of ketchup? hm... Looks pretty tasty!


Flaming Nora said...

Umm Umm bet it would make a yummy base for a soup too. But the what do I know I don't cook.

Amanda said...

You know I have never tried tomato jam because it sounds creepy...but now that you mention it in place of ketchup...that makes more sense. I was always imagining it on toast in the morning...

Lindsay Jewell said...

I'm so glad the tomatoes are finally ripe! Better late than never, eh? :)

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silverpebble said...

Goodness, this looks so tasty.