by Jennifer Perillo
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3 1/2 pounds
tomatoes, coarsely shopped
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1
small onion, chopped
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1/2 cup
brown sugar
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1 1/2 cup
granulated sugar
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1 teaspoon
salt
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1/2 teaspoon
coriander
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1/4 teaspoon
cumin
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1/4 cup
cider vinegar
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juice of 1 lemon
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Put all ingredients in a 2-quart pot. Bring to a gentle boil, then reduce heat to a simmer. Cook until thickened to a jam-like consistency, about 3 hours. Transfer to sterilized glass jars and store in refrigerator for up to two weeks, or use a hot-water canning bath for 15 minutes for long-term storage.
Ask the hotline about this step!I also want to add that since I am not a fan of cumin, I skipped it and instead used some dashes of sweet smoked paprika.
Wow! Heavenly delicious. Put some grated ginger and even a few dashes of smoked sweet paprika. To die for! Can't wait to try it with turkey on Thanksgiving day in lieu of cranberry relish. Should also be good with crackers and cheese, toast, and grilled chicken etc. Excellent. Will need to make it again for thanksgiving. The 2
Hour cooking is perfectly accurate!!!!!!!
I made this Monday as written and it is off the chain! I doubled the recipe and will be also giving as gifts. Thanks for a great recipe. http://pawlowskis.wordpress.com/2011/07/03/sweet-savory-tomato-jam/
I made this yesterday. The aroma was intoxicating and it delivered a taste to match. I know that I will be inventing reasons to eat this jam! I added 1 generous teaspoon of grated ginger and used cinnamon instead of the coriander. Delicious!
http://1840farm.wordpress.com
This is absolutely delicious. I also added a bit of grated ginger and as a big fan of nigella seeds I added a couple of those. It gave the jam a chutney twist. Superb!
Perhaps more than a couple of nigella seeds- in fact, I added two tsp to the above recipe.
I used red wine vinegar (6% acidity) and used extra vinegar generally to be safe, doubled the seasonings, added saffron and garlic slices, and drooled. It smells SO GOOD.
I substituted curry powder in place of the coriander and it was wonderful.
This recipe preceded my joining the ranks of food 52 - thank goodness for the recipes posted off to the side. Next canning event will be this delicious jam! I like the grated ginger idea from MrsWheelbarrow too...
I have now made two batches of this delicious stuff and have yet to share any with friends - she says greedily...
Saving this one. Thanks!
I made this last week and it was delicious. Even my husband (a recovering tomato hater) admited it was yummy. We plan on serving some at our next wine tasting on top of a goat cheese slathered crostini.
Glad to hear Melissa. My husband didn't believe it could be served with roasted meat—not he looks for it when I make any type of steak!
Quick question: Does the bitterness of the seeds affect the taste at all? Would you consider deseeding and skinning the tomatoes first?
Great question, and there was no bitterness at all. I also like the texture of the seeds. If you're not a fan of the skin, you can blanch and peel them before chopping. Let us know what you do!
The problem with seeding and skinning is that it will most probably affect the texture of the finished product, making it into something resembling a ketchup.
I'll try your way first, using cherry tomatoes.
PS: I completely agree with you comment about tomatoes needing vinegar btw. I always add a dash of balsamic vinegar - I think cider is too taste-forward - and some brown sugar, or even maple syrup, to any tomato sauce I make. It doesn't change the base flavour, but helps tomatoes to taste more like tomatoes, adding depth of flavour.
My normally tomato-hating son and I made this recently and we both loved it. Never really thought to make something sweet with tomatoes before but it turned out to be a really nice balance of flavors. Will be using it on some gooey grilled cheese this winter for sure.
Ginger sounds like a nice addition. And peaches? Well, count me in.
I tested this recipe last night. I loved the consistency and all the layers of flavor. At the last minute, I added some grated ginger (1 T?) which brightened it nicely.
This sounds delicious. I love the idea of adding cumin and coriander to push this dish a little more towards savory. I made tomato jam the other day and added some fresh peaches I needed to get rid of. It landed more on the sweet side, but was good nonetheless slathered in between layers of gouda in my grilled cheese! http://www.biggirlssmallkitchen.com/2009/08/whats-in-bag-summer-stuff.html
Rick Field is the founder of the pickle company Rick's Picks.
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This worn wood countertop reminded Sarah and me of the Moro cookbooks.
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Forgot the light brown sugar in the ingredient shot above -- here it is!
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Measuring the cumin and coriander.
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In the pot, I combined the brown sugar, white sugar, spices and lemon juice. Without a strainer handy, I used the alternative, my hand.
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Next, I chopped tomatoes.
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A lot of tomatoes. (Missing Merrill and her excellent knife skills!)
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I brought the mixture to a boil, then reduced the heat and let the tomatoes juice and simmer.
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And simmer.
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And simmer. Until they got nice and caramelized and pulpy. You don't need to stir much until the last 20 minutes. There's no official test for doneness, it's just when the jam is the consistency you like. (By the way, it helps to cook jam in a heavy pot like this one because it holds heat more evenly and you're less likely to burn the jam.)
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While the jam finished cooking, I sterilized the jars by dipping them in boiling water.
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Then I sterilized the spoon before using it to drop the jam into the jars.
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After sealing the jars, I put them in the pot of boiling water and gently boiled them for 10 minutes -- this is called water-bath processing. Usually, you'd put a small round baking rack (or other more official jam-making apparatus) in the base of the pot, to buffer the jars from the direct heat. Because I'm in a not-fully-equipped kitchen, I folded up a kitchen towel and laid in the base of the pot before setting in the jars.
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After the jam was processed, I let the jars cool. To test the seal, you lift the inner lid by its rim. If it holds, the jars are sealed. I learned this trick from Eugenia Bone, the author of "Well Preserved."
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I was lookin for something to serve on a New Year's eve cheese platter and thisup adding some jalepeno fit the bill perfectly. I didn't have the vinegar so used balsamic and while the color wasn't as pretty, the flavor was delicious. I also ended up adding some jalepeno slices about half way thru cooking because I needed to balance out the extra sweetness from the balsamic and ended up with a sweet and spicy, tangy bit of love that heated up beautifully on top of a brie in the oven. I served the cold version on the same board with cheddar and aged goat gouda on a bed of arugula. Yum!