Heirloom Tomato Jam
If you don't have an abundance of heirloom tomatoes, substitute Roma or plum tomatoes. Tomato jam is great as a topper for bruschetta, hamburgers, on the side with a steak, fried fish or served with cheese, olive oil and wine.
Servings 6 servings
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.