Sunday, September 21, 2008

Tomato Jam

Speaking of jam and childrens' books, this one was my absolute all-time favorite. I still feel all warm and fuzzy inside when my mom quotes it. I credit this book for instilling in me at an early age the pure thrill and joy that every person should associate with berry picking!

Image source

Enough about childrens' books. I made tomato jam yesterday! I was inspired by my uncle Jason (one of my few loyal blog followers), who convinced me that combining tomatoes with such unlikely ingredients as cinna
mon and ginger was worth a shot even though I was kind of fearful!

It came out fantastically, and we had it for dinner with freshly baked bread and a small salad. My only issue with the recipe was that I felt that the cumin
overwhelmed the flavor of the tomatoes. I usually feel this way about any recipe that calls for cumin, so I used less than the called-for teaspoon, and still thought it was too strong. Next time, I'll just use a dash or maybe none at all. Otherwise, the rest of the flavors combined perfectly into a blissful combination of sweetness and spice. When I put it on the bread and tasted it, the only flavor I tasted was honey (which wasn't an ingredient. Interesting.). YUM!

The ingredients (yes, we jacked the limes from Baja Fresh...long story, don't judge!):

The color of the jam was brilliant. I used brandywine tomatoes (my all-time favorite heirloom variety), which tend to be on the pink side. The jam turned out a deep, vibrant red that perfectly captures all that is wonderful about summertime and tomatoes.

A (sorry, crappy) picture towards the end of cooking:

Making this jam was a great way to say goodbye to summer and hello to fall!

Mark Bittman's Tomato Jam:

Printable Recipe

1 1/2 pounds good ripe tomatoes (Roma are best), cored and coarsely chopped

1 cup sugar

2 tablespoons freshly squeezed lime juice

1 tablespoon fresh grated or minced ginger

1 teaspoon ground cumin

1/4 teaspoon ground cinnamon

1/8 teaspoon ground cloves

1 teaspoon salt

1 jalapeƱo or other peppers, stemmed, seeded and minced, or red pepper flakes or cayenne to taste.

1. Combine all ingredients in a heavy medium saucepan, Bring to a boil over medium heat, stirring often.

2. Reduce heat and simmer, stirring occasionally, until mixture has consistency of thick jam, about 1 hour 15 minutes. Taste and adjust seasoning, then cool and refrigerate until ready to use; this will keep at least a week.

Yield: About 1 pint.


Anonymous said...

Yay! Thanks for the vicarious thrill! xoxo

riya said...

Your home-made jam seems to be very delicious. Thank you so much for posting about the method to prepare this jam. I would try out this at my home soon.


Anonymous said...

I can see this being very good. I put cinnamon in my homemade, from scratch (as in tomatos from the garden)spegetti sauce. My Italian grandmother sugested it and it ads the most amazing flavor without tasting like cinnamon.

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