Tomato Jam

Tomato Jam 

One of the few things that cheers me up at summer's end is the prospect of making tomato jam.
It's sweet, it's spicy and it's delicious on just about anything. Perfect atop burgers, grilled chicken, cheddar cheese or the zucchini fritters you feel compeled to make because there's just SO darn much of it this time of year.

This recipe is adapted from Mark Bittman's recipe. Amounts and variety of seasonings can changed to suit your taste. 

Here's my recipe:

Tomato Jam

makes about 4 pints


Ingredients

3lb tomatoes, chopped (I use whatever looks good at the market that day)

1c cane sugar

1 tbl grated fresh ginger

zest of 1 lime

1 tsp sriracha

1 tsp cumin

1 tsp cinnamon

1/2 tsp cloves

1 tsp salt (I like pink)

1 tsp arrowroot, dissolved in the juice of one lime

*canning pot, canning tongs, wire canning rack, caning funnel and four sterilized pint jars with rings and new lids (optional)

Directions

1. In a large stockpot, over medium heat, combine all the ingredients expect arrowroot mixture.
2. Bring to a slow boil, lower the heat, add the arrowroot and stir.
3. Let the mixture slowly bubble for about an hour stirring frequently to prevent burning. The jam is done when it has reduced by about half and has a "jammy" consistency.

*For canning:
1. While your jam cooks, place the rack in the canning pot and fill water (about 2/3 full.)
Set the lidded pot on the stove to a rolling boil.
2. Have your jars, funnel, lids and rings waiting nearby.
3. Once the jam is done carefully ladel into each jar using the funnel, being sure to leave about a 1/2" of space at the top of the jar.
4. Screw on the lids and rings.
5. Using the tongs, carefully place the jars into the canning pot, nestling each jar into a space on the caning rack.
6. Place the lid back on the pot, return to a boil and wait 20 minutes.
7. After 20min, using the tongs carefully remove each jar and place them in a draft free area to cool, about 2"apart. As they cool down you should hear a "pop"from each jar as the seal sets. Once cool, be sure the the lid of each jar is concave and doesn't pop up if lightly pressed. If they didn't seal, they'll need to be refrigerated. Otherwise, they keep nicely in your pantry.