Over Abundance
Summertime home gardens often produce more fruit and vegetables, and my friend run out of recipe ideas. While tomatoes are great for canning or making homemade marinara, I frequently get asked what other easy recipes can help use all the extra ripe tomatoes.
The answer is homemade Heirloom Tomato Jam, and it is the perfect topper for all kinds of dishes. The process for making tomato jam is similar to that used in making berry jams. Tomato jam makes a great savory/sweet condiment. It is excellent on crostini with whipped bleu or goat cheese and cream cheese or as an appetizer drizzled with a balsamic syrup and a chiffonade of fresh basil leaves. If you don’t have homegrown heirloom tomatoes, purchase some Roma or plum tomatoes to make the jam.
Complementary Recipes
Try this recipe with Fried Green Tomato BLT in this blog.
Add all of the ingredients to a large pot and stir to mix thoroughly on low heat. Allow the tomatoes to rest so they can macerate and give off their juice.
After 30 minutes to an hour, you will see the collected tomato juice. Turn the burner to medium-high and bring to a boil.
Once the tomatoes have started to boil, reduce the heat to medium and allow them to cook until slightly thickened.
Place a cover on the pot, and turn the heat to low for 10 minutes. Check for consistency. The jam should be slightly thick when it is ready.
Tomato Jam will keep for several weeks in the refrigerator. It is better served with savory herbs, cheese, and balsamic syrup. I even like it on the side with a good steak.
Heirloom Tomato Jam
Equipment
- heavy sauce pot
- cutting board
- chef knife
- measuring cups and spoons
- storage container with a tight-fitting lid
Ingredients
- 3 lbs. tomato, heirloom or Roma, chopped
- ¾ cup sugar, granulated
- 1 tsp salt, kosher
- ¼ tsp black pepper
- ¼ tsp chipotle chile powder
- ¼ tsp red pepper flakes
Instructions
- You can peel the tomatoes if you wish, but I don't find it necessary. In any event, chop the tomato into medium chunks.
- Add all of the chopped tomatoes to a large pot and add the rest of the seasoning. Cover and let the tomatoes macerate for about 30 minutes to allow enough juice to extract and begin the cooking process.
- Bring to a boil over medium-high heat. Once the mixture has begun to boil, lower the temperature and let it percolate for another 10 minutes or until the tomatoes begin to thicken into the consistency of jam. Check often and stir to keep from scorching.