Thursday, October 3, 2013

Garden Heirloom Tomato Jam

Tomato Jam

Makes 1 Cup

Looking for more things to do with the pounds of tomatoes my parents and I grew in our gardens this year, I wanted to experiment with more canning recipes. This recipe looked so delish on some canning websites I had looked at, but of course my tomatoes are yellow, so the color is definitely different, but it tastes amazing. It has a sweet, and acidic flavor, it is rich and light at the same time. I would smear this deliciousness on some bread and make a grilled cheese sandwich with it. You could also make bruschetta with this, or use it as an ingredient for a baked brie appetizer. 


1 tablespoon extra-virgin olive oil
2 cups or 1 pint of cherry tomatoes

2 tablespoons honey
1/4 cup brown sugar
Juice of one lemon
1 tsp salt
1/2 teaspoon red chile flakes
1 tablespoon balsamic vinegar
¼ t. ground cinnamon

1/8 t. Ground allspice 
1 garlic clove, minced

Over medium-high heat add oil and add the tomatoes and garlic cooking for 3-5 minutes. 

As the tomatoes start to break down, add brown sugar, honey, salt and red Chile flakes and spices. Cook for another 10 minutes pushing down the tomatoes with a wooden spoon to smash. 

The sauce will begin to thicken. Now add the balsamic vinegar and basil, stirring to incorporate. Continue to cook for another 30-40 minutes until the mixture is thick and sticky.

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.

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