Tomato Jam

The jar on the right is the tomato jam.

Pickled Tomatoes and Tomato Jam

There are all kinds of recipes on the internet but this is the one I use.  It’s a combination of several recipes and I’ve been making it for several years.

Tomato Jam:

6 pounds of tomatoes, preferably Roma – peeled and fairly finely chopped
4 cups sugar
8 Tablespoons fresh lemon juice
2 teaspoons grated lemon peel
2 teaspoons grated fresh ginger
1 teaspoon cinnamon
1/2 teaspoon ground cumin
2 jalapeno peppers, seeded and chopped
1 box pectin
1 Tablespoon salt

NOTE:  If you’re using a tomato that has more juice than Romas, you may need to use 1-1/2 packets of pectin

Directions:

  1. Cook the tomatoes down til there’s about 6 cups of stewed tomatoes.
  2. Add everything except the sugar.  Bring to a full boil, stirring constantly.
  3. Add the sugar.  Bring to a full, rolling boil.  From the point it begins to boil, continue boiling for 1 minute.

Using the proper canning methods — sterile jars, lids, wiping down the rim of the jar . . you know the routine . .

Fill half pint jars – 10 – 12 of them and process in a water bath for 20 minutes.

The tomato jam can be used like any other jam but it’s especially good to use over cream cheese . . like you would pepper jelly, and serve with interesting crackers.

My very favorite way is to serve it over fried chevre.  Sam’s Club has some of my favorite chevre – it’s creamy, buttery and has just the right amount of “tart” or, what I call . . goat flavor.

I slice chevre into about 1/4″ thick slices, dip them in egg and then coat them in panko.  I get a very thin layer of butter very hot in a skillet and quickly fry the chevre slices in the butter.   It gets brown and crunchy on the outside and the cheese on the inside is warm and soft.  Yum.

Fried Chevre

Spoon a bit of tomato jam over the warm slices.  Double yum!  :)

Tomato Jam On The Chevre

If you decide to make this, you can adjust the spices to suit your tastes.  Not only is this really good but it makes great gifts too.

 

Comments

  1. 1

    Judy H says

    Yum!! This looks very similar to the recipe I shared with you the other day….it’s not much different, and I imagine it tastes pretty close to the same. Mine doesn’t use pectin, and so it takes longer to cook down. It also turns a darker shade of red. I’ve never tried it over fried goat cheese, but I bet that’s wonderful!

    • 1.1

      says

      Yes, it is very similar. I looked at yours and considered trying it but figured mine was so close and it sounds easier with the pectin so I made the same one I’ve always made.

  2. 2

    says

    Tomato Jam . . .YAY!

    I grew up with tomato jam but we called it tomato jelly. I remember my mom making tons of tomato jelly every year. When I would tell the kids at school how good the peanut butter and tomato jelly sandwich was, they would always laugh and either say “you can’t make jelly out of tomatoes” or “what is tomatoe jelly?” Then, when I was in high school in the 60′s Knots berry farm started selling it! Since then I have found it where ever I go! My moms recipe didnt use pectin, just tomatoes, sugar and lots of time.

  3. 3

    AngieG9 says

    I’ve never tried making it with pectin before, but I think I will now. Less time spent over a hot stove is always a good thing. And I love fried cheese as much as I love fried pickles. Fried anything, for that matter. Just have to make sure I don’t get another visit from the fire department.