Probably my last ripe tomato harvest for the season. I decided to go with a long term use of turning these tomatoes into a delicious tomato jam.
These guys are pretty big and at various stages or ripe. I somewhat followed a pintrest recipe because time and ingredients were an issue.
General basis of this recipe is chop up the tomatoes, throw the other ingredients into the pot and let it simmer. The original recipe said to simmer for 4-5 hours. I really dont have that kind of time to hover over a pot waiting for liquid to evaporate so I used a higher heat for a longer period of time before switching to a simmer.
This process helped evaporate a lot of the liquid quickly in under 30 minutes and without compromising texture too much. In the end I was able to get it all done in about 2.5 hours and boy is it tastey! Through some experimentation, we discovered that our favorite way to consume this jam is to replace it as the BBQ sauce on top of Meatloaf.
- 4-5 large tomatoes, roughly chopped
- 1 large onion, finely chopped
- 1/2 cup brown sugar
- 1 cup white sugar
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/2 teaspoon ground corriander
- 1/4 teaspoon cumin
- 1/4 cup white vinegar
- Juice of 1 lemon
- 4 (or more) Mason Jars w/lids
- Rinse and chop all tomatoes. I also removed all the seeds. Place chopped tomatoes into a medium stock pot on medium-high heat. Add remaining ingredients and bring to a boil. Stir frequently until the pot begins to boil. Reduce heat to medium and continue to stir frequently for 30-40 minutes. This help to evaporate the liquid faster. Once it begins to look a little thicker, reduce heat to medium-low and allow to simmer. Once the texture has thickened up to a jam-like consistency, remove from heat and allow to cool for a few minutes.
- Prepare and clean mason jars. Be sure to dry out all wetness from cleaning. Carefully transfer the jam into each mason jar. Allow to comletely cool before adding lids and refrigerating jars.