Savory Tomato Jam
3 min read
When the vines grow heavy with sweet summer tomatoes, I know exactly what recipe to make.
Every variety of tomato, large or small, sweet or tangy, works in this recipe. I love to mix and match, letting the tomatoes take center stage, pairing the fruit with fresh herbs, garlic, and spices for a treat perfect for hot summer days, picnic lunches, or late-night spoon licking.
Some of my favorite tomatoes to use are Genovese, yellow pear, sweet black cherry, yellow brandywine, or jujube.
The Modern Potager Kitchen Garden
The joy of the modern potager is getting to enjoy the fruits of your garden fresh off the vine or save them for later. This recipe for jam uses the water bath canning method to sanitize, seal, and preserve the jars for eating over the winter or share with friends and family.
Savory Tomato Jam
4 lbs of ripe tomatoes, mixed varieties or one type is fine
1/2 cup brown sugar
1/2 tablespoon fresh parsley, finely chopped
1 teaspoon salt
1/2 teaspoon thyme (fresh is best, dried works too)
1/2 teaspoon ground ginger
1/2 teaspoon black pepper
1/4 teaspoon oregano
1/4 cup cider cider vinegar
1/8 cup balsamic vinegar
3-4 cloves of garlic, sliced in half
Zest of one lemon
3 tablespoons freshly squeezed lemon juice
1 tablespoon fresh basil, finely chopped
1) Place all ingredients except basil in a dutch oven. Bring to a boil and reduce heat to low. Simmer until mixture is thickened like jam, stirring occasionally, almost 2 hours hours. When ready, stir in fresh basil.
2) Divide the finished jam into jars. You can preserve the jam in a canning water-bath or store in the fridge for a few weeks.
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