Tagged: sauce

I love my Gallo de Barcelos sticker

I had a big tomato harvest this year so I decided to make tomato jam for the first time. I was pleasantly surprised at how easy it was to make and how delicious it turned out! I made some fresh home biscuits to serve with the jam and it was divine!

Recycle some of your old jelly jars. I wash and save them in my cupboard for later uses such as; spice mixes, jams, and to make salad dressings.

In case you’re not sure how to use the jam, here is a good reference below.

12 ways to use Tomato Jam

by Barbara Lynch
from Fine Cooking #130, p. 56

This Summer Tomato Jam is so good that I’ll eat it with a spoon right out of the jar while waiting for my bread to toast in the morning. It’s great on burgers in place of ketchup or served alongside grilled lamb or salmon. It also pairs exceptionally well with cheeses and cured meats. My spicy version complements sweeter flavors, such as corn (mix some into grilled corn stripped o the cob for a spectacular side) or caramelized onions (dab some on pizza, top with the onions and some blue cheese, and be wowed). For even more ways to use the jam, see the list below. If nothing there strikes your fancy, there’s always the spoon.

1. Slather on a grilled cheese sandwich.
2. Stir into a lentil or coconut curry soup.
3. Dollop on a bowl of white beans.
4. Serve with fried eggs and bacon.
5. Garnish a crab cake.
6. Use as the T in a BLT.
7. Toss with avocado for a quick relish.
8. Substitute for some of the molasses in baked beans.
9. Smear on a biscuit or bruschetta with a creamy cheese.
10. Whisk into a vinaigrette.
11. Add red pepper flakes for a spicy jam and mix some into grilled corn stripped off the cob.
12. Dab the spicy jam on a pizza, top with caramelized onions and some blue cheese.

Ingredients:

3 pounds of very ripe tomatoes (weight after peeled and seeded)

3 1/4 cups of granulated sugar

2 tablespoons lemon juice

1 stick cinnamon

What a beautiful color

How to peel tomatoes: Click on this site for a great tutorial

Preparation:

Place the tomatoes in a colander for about 30 minutes to drain any excess water. Don’t worry if you have a few seeds some people leave the seeds to make the jam. Place all ingredients into a large heavy saucepan or dutch oven, bring to a boil stirring often and reduce heat to simmer.

Let’s start the cooking process!

Let the tomatoes cook for at least 2 – 2 and 1/2  hours or until they thicken while stirring often. You should be able to make a clear line forming when you separate the jam in the bottom of the pan. This process time will depend on the water content of the tomatoes so be aware that it could take less than or more than the 2 hours to complete the cooking time.

It’s getting a great color!

Let cool slightly and remove the cinnamon stick. Puree the jam with an immersion blender to dissolve the bigger pieces of tomato to your desired consistency.

Let the jam cool down and place into jam jars. The jam will thicken more as it cools down. Store in refrigerator for 2 weeks. You can also freeze the jam in plastic containers and let them defrost in the refrigerator for later use.

It tasted divine! Enjoy everyone!