enjoy the world

Tomato Jam

Tomato Jam
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 I prepared tomato jam so many times  that I feel more then comfortable to make some changes in my original recipe. I played with herbs and spices, added onion and peppers, changed proportion and so on.

Somehow very sweet tomato jam is not a favorite in our family. It turns out tasty, but it is not what we really enjoy.

 tomato jam (17)

In this recipe I lowered the sugar and added some ginger and garlic for more zesty taste. It has happened a wonderful addition – my jam turned out very delicious, sweet and spicy enough. A combination of salty, sweet and spicy is always advantageous, and in this jam it is divine.

 

The jam is a great appetizer and it is especially delicious on toasted bread, with smeared soft goat cheese or cream cheese. Also it is a perfect complement to meat, poultry, or fish.

tomato jam (11)

 

Instructions:

In a bowl, mix chopped tomatoes with the sugar and let stand for about 10-15 minutes.

 

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Transfer tomatoes into a heavy bottomed sauce pan, bring to a boil, and stir in all the remaining ingredients. Cook the tomatoes, stirring occasionally, for about 35-45 minutes.

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Pour hot jam into dry jars. Close lid. Cool.

tomato jam (10)tomato jam with smoked paprika (16)

tomato jam with smoked paprika (17)tomato jam (17)

 

Store jam in a refrigerator.

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Print

Tomato Jam

Author: Nina Phomina
Course Appetizers
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 1 jar
Author Nina Phomina

Ingredients

  • 2 lb tomatoes, preferably meaty, cut into pieces
  • 1 cup sugar
  • 2-4 cloves garlic, minced
  • 1 jalapeno pepper, seeds removed, finely chopped
  • 2 tbsp lemon or lime juice
  • 1 tbsp finely chopped ginger
  • 1 tbsp balsamic vinegar
  • 2-3 thyme sprigs
  • 1/2 - 1 tsp salt, or to taste
  • 1/4 tsp cayenne pepper or more for spicy
  • 1/4 tsp ground black pepper
  • 1/8 tsp ground allspice

Instructions

  1. In a bowl, mix chopped tomatoes with sugar and let stand for about 10-15 minutes.
  2. Transfer tomatoes into a heavy bottomed sauce pan, bring to a boil, and stir in all the remaining ingredients. Cook the tomatoes, stirring occasionally, for about 35-45 minutes.
  3. Pour hot jam into dry jars. Close lid. Cool.

Recipe Notes

Store jam in a refrigerator.

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Cook with pleasure and enjoy the world!

 



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