MMMMMmmmmmmmmm...fancy pants ketchup! Okay, so it isn't really ketchup, but it is almost as awesome as ketchup! Tomato jam is like ketchup's older brother (you know the one who left the small town to go to an Ivy league college?)...anyway...moving on...
It's a great compliment to anything you would typically use ketchup with, but it is also a great addition when served with meat. I like it on a toasted whole wheat English muffin, with egg or mozzarella. What an awesome breakfast. Tomato jam is also a yummy sidekick to a cheese and cracker platter.
If you have lots of tomatoes from your garden, Tomato Jam is also a great way to use those babies up!
Here is a pretty standard recipe for making your own tomato jam, complete with instructions for keeping it good for a month.
Tomato Jam
A tangy, savory, slightly sweet jam. Use as a condiment for meats, veggies, soups, stew or anywhere you’d use ketchup. Great on grilled meats!
Serving size: 10
Calories per serving: 103
juice from 1 lemon
1/4 teaspoon scant , freshly ground black pepper
1 teaspoon ground ginger, essential, so don’t omit it
3 shakes hot sauce tabasco, texas pete
2/3 cup sugar
zest from 1 lemon
5 pounds tomatoes, fresh from the garden, washed, core removed cut into chunks (but leave seeds in tact), peel on (seeds and peel add texture and flavor, so don’t remove!)
1 teaspoon garlic powder
1 tablespoon salt
Directions:
Cover and cook, allowing mixture to boil gently; stir occasionally.
Mixture will continue to cook down.
Cook for about 4 hours, checking every half hour to 1 hour to stir.
Once the mixture is thickened and reduced by about ?, turn off heat, cover and leave to cool for about 30 minutes.
Ladle into pint jars, place on lids and cool to room temperature.
Refrigerate up to 1 month.
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
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Sharon Ng
Monthly Newsletter Contributer since 2012
