Tomato Jam

Tis the season.  All my blogging is about cooking.  I am in the beach mode.  It is amazing how an entire day just goes by out here.  Not being here this summer has definitely screwed up my jam production.  Alas.  The strawberry jam we made in the city was a bit of a bust.  Hoping to catch the last gasps of blueberry season this weekend but we will see.  I made a tomato jam the other night which was so good that I opted to make a serious batch and then can it. 

This process took literally all day.  I used regular tomatoes but really you should use Italian tomatoes.  Less water.  But, here goes.

I made 19 jars. 

18 lbs of tomatoes – cored and chopped ( I took off the skin but not necessary )
12 cups of sugar
3/4 cup of fresh squeeze lime juice
12 tbsp. fresh grated ginger
12 tsp. cumin
3 tsp. cinnamon
12 tsp. kosher salt
4 tsp. red pepper flakes

Combine all the ingredients.  Bring to a boil.  Reduce to simmer and let hang out until thick.  Can it.

I got this from Mark Bittman who is always good.  Here is a smaller version which I made one night just to put on fish.  Hence the reason I made a huge amount the following week.

1 1/2 lbs. Italian tomatoes
1 cup sugar
2 tbsp. fresh lime juice
 1 tsp. cumin
1/4 tsp. cinnamon
1 tsp. kosher salt
1/4 tsp. red pepper flakes
(he used 1/8 tsp. of cloves which I ommitted b/c I didn't have them in my pantry)

Same as above.  Bring to boil and then simmer until thick.  Really delicious.  Good on meat, fish or even a baguette that has been smeared with some goat cheese. 

Comments (Archived):

  1. leafar

    I haven’t ate some for so long.thanks … i just want to go and cook some and will try the fish version.

  2. fredwilson

    let me tell you, this jam is amazing. just the right amount of spice for kick.

  3. Anticiplate

    This looks delicious! I think it would also probably work on a gourmet burger. Yum! Mark Bittman is great.