The jar on the right is the 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.
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
- Cook the tomatoes down til there’s about 6 cups of stewed tomatoes.
- Add everything except the sugar. Bring to a full boil, stirring constantly.
- 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.
Spoon a bit of tomato jam over the warm slices. Double yum! :)
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.