- checking login information
Loading...Tomato Jam
- Eve Fox
- October 7, 2011
- 8:06 am
- 65 comments
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 voilá! 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.
Read more: All recipes, Appetizers & Snacks, Food, Vegan, Vegetarian, canning, tomato jam
Eve Fox
Eve is the creator of The Garden of Eating, a blog about food--cooking it, eating it, and growing it. She has a legendary love of aprons and can often be found salivating over the fruits and veggies at one of the many farmers’ markets near her home in Woodstock, NY. Want even more recipes, photos, giveaways, and food-related inspiration? "Like" the Garden of Eating on Facebook, or follow Eve on Twitter or Pinterest.
Disclaimer: The views expressed above are solely those of the author and may
not reflect those of
Care2, Inc., its employees or advertisers.
people are talking
i am dealing with a lung clot. i will be adding this to my self care healing routine.
thanks read twice
Thanks for sharing.
Thank you for the info. always looking for homemade cleaners & etc...
Shared...
65 comments
+ add your ownI just made this for the first time. I think it will make it to my repeat line up. I also sell jams and jellies and at the local farmers market and I can't wait to unveil this one this week.
I just made this for the first time. I think it will make it to my repeat line up. I also sell jams and jellies and at the local farmers market and I can't wait to unveil this one this week.
Thankyou....
Can't wait to make me some! Thanks so much!
This is very good:)
Sounds delicious! I'll have to try making this!
Thanks!
One good tip: After removing sterilized jars, place them upside down on lids. The air in jars will be forced to bubble up through hot jam and sterilizes as well. Let them cool it this position.
It looks so good! Thanks for posting
Looks beautiful..thanks for the information
So it is possible to make tomato jam. Good news!
login to add your comment
use your care2 login
add your comment