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RECIPE Tomato Jam
Yields about a pint

A CookTale

In 2008 Mark Bittman of the New York Times published this savory jam. At the end of August, when kitchen counters are crowded with Tomatoes about to become too over the hill to enjoy, this is a civilized way not to watch the Queen of Summer melt away like the Wicked Queen in Over the Rainbow. Not to mention those annoying fruit flies. One note on the preparation: by peeling the Tomatoes, the result becomes decidedly smoother

INGREDIENTS

2 Pounds of ripe Tomatoes (peeled Plums preferred)
1 Cup of Sugar (or less for a more piquant taste)
2 TB freshly squeezed Lime Juice
1 TB of fresh grated or minced Ginger
1 tsp of ground Cumin
1/4 tsp of ground Cinnamon (optional)
1/8 tsp of ground Cloves
1 tsp of Kosher Salt
Jalapeño or other Pepper, stemmed, seeded & minced, or Red Pepper Flakes or Cayenne to taste.

METHOD

1. Combine all the ingredients in a heavy medium saucepan, Bring to a boil over medium heat, stirring often.
2. Reduce the heat & simmer, stirring occasionally, until mixture has the consistency of thick jam, about 1 hour 15 minutes. Taste & adjust seasoning, then cool & refrigerate until ready to use.

Note: This will keep for at least a week.

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