Still, there are some ways that we can keep holding onto that summer tomato essence, and this tomato jam is, literally, one of the best ways to “bottle it up.”
And if you know me, you know that I am always torn between my love for sweet and savory, and would prefer to have both at the same time whenever possible (which may be why I like brunch so much). So if you do it right, the jam will be slightly sweet, a little spicy, and a tad sticky. Just perfect, in my book.
Note: The yield on this is not great as the fruit cooks down and caramelizes, so I always say make more. And you’ll want more anyway, believe me. I got two smaller weck jars out of this.
(Recipe adapted from Mark Bittman and The Wednesday Chef)
- 1.5 pounds late season plum or campari tomatoes
- 3/4 cups raw sugar
- 3 T rice vinegar
- 1 t ground cumin
- 1/4 t ground cinnamon
- 2 dried chilis
- 1/4 t ground cloves
- 1 1/2 t salt
1. Core and quarter the tomatoes. Combine all of the ingredients and spices in a heavy bottomed saucepan, mixing well.
2. Bring to a boil, then reduce heat and cook for about an hour until ‘sticky.’
3. Taste and add a little more salt or acid, if necessary. Keep in sterilized jars in the fridge.
Delicious with a cheese and chutney sandwich or just on some toasted olive ciabatta as an afternoon snack.