I first made tomato jam a few years ago as an accompaniment to a decadent Middle Eastern-inspired meal in honor of my friend Nadia and her then-boyfriend, Martin who’d made the long trek out from Boston to visit us in Berkeley. Nadia is an adventurous cook and an appreciative eater so we ended up spending a lot of our time together in the kitchen.
In addition to the spiced tomato jam, the meal feast included tzatziki (a.k.a., cucumber yogurt salad), lemon-scented quinoa with tahini and chickpeas, hummus topped with caramelized onions, Greek yogurt, roasted golden beets, pinenuts, and cilantro, and a green salad and some pita to round it all out. Needless to say, no one went hungry.
So when I saw this enticing recipe for tomato jam on Food In Jars (an awesome canning and preserving blog written by Marisa McClellan) I realized that it’s been too long since I’ve made this delectable jam. In fact, not only have Nadia and Martin had time to tie the knot since I last made tomato jam, they now have an extremely cute 8-month-old, too. Looks like I’ve been slacking!
Marisa’s recipe below is nearly identical to the Mark Bittman recipe I first used. I don’t think you could go wrong with either one but since I’ve already posted about the Bittman one, I’ll give Food In Jars’ version a try. As canning projects go, this one is easy.
You wash your tomatoes.
Chop them up.
Grate some fresh ginger.
Simmer it in a pot with lime juice, sugar, salt and a few ground spices until it gets thick and gooey.
Fill your sterilized jars with the hot jam and toss them into the canning pot for a bit.
Et voilŠ! You have tomato jam – sweet, salty, spicy. Try this delectable jam on bread or crackers with some goat cheese or brie, use it in place of ketchup on a veggie burger, or try it as a glaze for roasted eggplant – I think you will love it!
If you don’t want to bother with canning, just cut the proportions down accordingly to make a much smaller amount. It will keep in the fridge for up to a week in a tightly covered jar.
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