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RECIPE Tomato Jam

A CookTale

I first made this Mark Bittman recipe back in the days of Summer when our garden was yielding gorgeous heirlooms. I devotedly followed his New York Times version to a T and published it on September 2nd. With deference to M.B., this time I tried it with less ingredients, which resulted in a stronger tomato flavor. The latest batch worked for me, and evidently for Cathie.

INGREDIENTS

1-1/2 lbs ripe Roma Tomatoes (cored & coarsely chopped)
3/4 cup of Sugar (or 1/2 cup Splenda)
2 TB of Lime Juice (freshly squeezed)
1 TB of fresh Ginger (minced or grated)
1/8 tsp ground Cloves
1 tsp of Salt
1/2 tsp of Red Pepper Flakes (or to taste)

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

2. Reduce heat & simmer, stirring occasionally, until mixture has consistency of thick jam, about 1 hour 15 minutes. Do not let the saucepan go dry. If it does, add 1/4 cup of water & stir. Taste & if necessary adjust the seasoning, then allow to cool & refrigerate until ready to use.

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