Sweet Tomato Jam
- Servings: makes 3 cups
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes
|2 lb||Plum Tomatoes, coarsely chopped|
|1½ cups||Light Brown Sugar|
|1||Lemon, zested and juiced|
|1 tsp||Kosher or Sea Salt|
|1 tsp||Red Pepper Flakes|
Prepare the tomatoes:
Cut a cross in the end of each of the tomatoes. Place the tomatoes in boiling water to blanch, about 1 minute; you'll know the tomatoes are ready to be removed when the edges of the inscribed crosses curl up.
Remove with a slotted spoon and immediately immerse the blanched tomatoes in a pre-prepared ice bath. One by one, peel the tomatoes and place the peeled tomatoes in a bowl.
mill the tomatoes:
Several at a time, place the peeled tomatoes in a food mill positioned over a large bowl and process the tomatoes through it.
Continue to process until all the tomatoes have been processed. Processing through a food mill will remove all the seeds.
cook the jam:
Combine the milled tomatoes, the sugar, the honey, the lemon juice and zest, the salt, and the crushed red pepper flakes in large heavy bottomed saucepan over medium high heat; bring the mixture to a simmer, stirring often.
Continue simmering, uncovered, until the mixture reaches about 220° F. on an candy thermometer or becomes thick and syrupy, about 45 minutes.
jar the jam:
Remove from the heat and place jam into sterilized jam jars, process as you would for canning or use immediately.
Jam can be used as a spread for crackers, as a sandwich spread, or as an accompaniment for ham, turkey, or pork.
This has become on of my my favourite jams, I even have it spread on toast at breakfast or spread on crackers as a snack. Recipe multiplies nicely, just double, triple, etc. the ingredients. After tasting it, you'll ban cranberry sauce from your pantry. It also tastes great with ham!