Sweet & Savory Tomato Jam
Sweet & Savory Tomato Jam
Originally published September 2009
My twitter pals know why I was whistling dixie yesterday. While on vacation I took a few minutes to enter my tomato jam recipe into the weekly contest for best preserves over at Food 52. Well guess what (ok, you probably figured out but please entertain me)? I won. And the crazy thing is with all my accomplishments, this one means more than you can imagine.
Not only was it chosen by the amazing duo of Amanda Hesser and Merrill Stubbs—the community cast the votes, so it means I reached real people. That's why I started blogging almost three years ago. What started as a way to connect and share my life experiences with friends and family, has blossomed into In Jennie's Kitchen.
Like my tag line says, it's all about "making meals easier, one recipe at a time". Just because you have children doesn't mean you have to sacrifice quality and flavor. And for those who say they can't cook, I say if you can boil water, saute some garlic, add tomatoes and fresh basil, then yes, you can!
On that note, here's the winning recipe and you won't believe how easy it is to make. Patience is a virtue here, so get ready to catch up on Mad Men, Top Chef, or whatever you kids watch these days while it's simmering on the stove. And thanks again to everyone in the Food 52 community who made this gal from Brooklyn so very proud and bursting with joy.
Sweet & Savory Tomato Jam
Makes 1 ½ pints
Just enough sweetness to tow the line between a condiment for roasted and grilled meats and a treat to slather on toasted baguette, this is a great way to preserve summer's bounty.
3 ½ lbs (1.75 kilo) tomatoes, coarsely chopped
1 small onion, diced
½ cup - 100g brown sugar
1 ½ cups - 300g sugar
1 tsp salt
½ tsp coriander
¼ tsp cumin
¼ cup cider vinegar
Juice of 1 lemon
½ cup finely diced tart green apple
Put all ingredients in a 2-quart pot. Bring to a gentle boil, then reduce heat to a simmer. Cook until thickened and jam-like consistency, about 3 hours. Transfer to sterilized glass jars and store in the refrigerator for up to two weeks, or use a hot-water canning bath for 15 minutes for long-term storage.
Did you find a typo? Thanks for your eagle-eye! I’m a one-woman business here, so sometimes typos and editing errors slip through regardless of how many times I proofread recipes and posts. Feel free to leave a comment and I will correct it as soon as possible.