my friend Rosemary over at My Home and Travels mentioned having had
Tomato Jam while in Austin recently.
And I was completely intrigued, as I've never [ever] heard of this,
and y'all know I do love tomatoes!
So I started doing some research and tweaking of recipes...
and this is what I came up with:
2 pounds of ripe tomatoes
[I used 4 BIG ones, dropped them in boiling water for about 30 seconds,
peeled, cored, and chopped them]
3/4 cup of a mixture of brown and white sugar
[3/4 cup total]
2 Tablespoons of apple cider vinegar
1/4 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1/2 teaspoon ground cayenne pepper
1 teaspoon course salt
Put all of this in a pot on medium high heat and
boil until reduced by half.
I stirred it frequently to prevent sticking...
and continuously mashed the tomatoes against the side of the pan
to break the chunkiness of it down...
This is what mine looked like after cooking for 30 minutes...
[pay no attention to the jar of bacon grease on the counter - ha]
Cool and store it in the fridge -
Some recipes say you can water-bath it in canning jars to keep long-term...
But I'm pretty sure this will all be gone within a week anyway...
This morning I had it on toast with a
sunny-side-up egg...
I think it would be delicious on a hot biscuit too!
I'm not sure if matches the goodness Rosemary had while traveling...
but I loved it!
with a kick of heat at the end...
It's really creamy and almost buttery, even though there is absolutely no butter in it...
Odd, but GOOD.
It makes about a pint - keep in the fridge for a week - 10 days...
It's definitely something I will make again whenever I have
extra tomatoes!
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