Tomato Jam

It is potluck week at IHCC. I wanted something spicy, tangy and a little sweet. I chose Mark Bittman's Tomato Jam recipe for this week's pot luck theme.

Never have I thought to make jam out of tomatoes! I am a tomato lover and enjoy tomatoes in many ways. I look forward each summer to those locally grown tomatoes for toasted tomato sandwiches. Toasted bread, mayo, salt and pepper together are awesome! A simple tomato sauce with pasta is addictive and comforting. Oh and I can't leave out tomato dumplings.(That is another post and I wonder if anyone else has ever had Tomato dumplings?) Back to the recipe as I check back in from my tomato dreams.

I saw this recipe and thought sweet,tangy and spicy all together with one of my most favorite foods.

The recipe is very EASY! I literally threw everything into the pot and left it! Well I did go back to stir here and there, I just wanted to inhale deeply over the pot. I also used "regular" vine tomatoes. The recipe yields about a pint. I think next time I will double the recipe.

The jam keeps very well in the fridge and I slathered it on toasted french bread.





Tomato Jam Mark Bittman

1-1/2 pounds good ripe tomatoes (Roma are best), cored and coarsely chopped
1 cup sugar
2 tablespoons freshly squeezed lime juice
1 tablespoon fresh grated or minced ginger
1 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1 teaspoon salt
1 jalapeno or other peppers, stemmed, seeded and minced, or red pepper flakes or cayenne to taste

1. Combine all ingredients in a heavy medium saucepan, Bring to a boil over medium heat, stirring often.

2. Reduce heat and simmer, stirring occasionally, until mixture has consistency of thick jam, about 1 hour 15 minutes. Taste and adjust seasoning, then cool and refrigerate until ready to use; this will keep at least a week.

Yield: About 1 pint.