I love the tomato jam, it's unexpected and amazing- and I can say I loved it enough to have put it on my list of things to try to make.
Then again, it's not bad as is.
It'll be something a little different to help put a dent in the windfall of tomatoes.
And if you take care to preserve jars of jam properly, you could have a stash for the rest of the year.
It doesn't matter what type of tomatoes you use, whatever might be available would work. However, a meatier tomato, such as a Roma, has less liquid and will yield more jam since there's less evaporation that must take place.
Perhaps the flavor combinations sound a little odd, but they work nicely.
It's a higher end condiment than ketchup, it's fresh, and works with many things.
Steaks or hamburgers, chicken, eggs... even as part of a cheese plate.
makes about 1 pint
1 kg (2.2 lb) tomatoes, roughly chopped (skin, seeds and all)
1 c (205 g) sugar
3 T (45 ml) balsamic vinegar
2 t (6 g) cumin
1 jalapeno pepper, minced
3 cloves garlic, minced
1 stick cinnamon, about 3 inches
1 T (18g) fresh minced or finely grated ginger
zest of 1/2 lemon, finely grated
2 T (30 ml) freshly squeezed lemon juice
1 1/2 t (10 g) kosher salt
1-2 spent vanilla bean pods (for a little extra depth)
a pinch or two of cayenne pepper or red pepper flakes near the end of cooking time (for a little extra kick if desired)
Place all ingredients in a large saucepan.
Bring the mixture to a boil over medium heat. Reduce the heat and simmer 1- 1 1/2 hours, stirring occasionally, then more constantly as the jam thickens. Taste for seasonings near the end of cooking (when the mixture reaches a jam-like consistency) and adjust as necessary.
Let the mixture cool, remove the cinnamon stick and vanilla bean pods (if using) then spoon into jars. Cover and refrigerate.
Unprocessed tomato jam will last at least a week refrigerated.