Preserving Summer Tomato Jam Food
TOMATO JAM
Provided by Food Network Kitchen
Categories appetizer
Time 1h15m
Yield 1 cup of tomato jam
Number Of Ingredients 0
Steps:
- Score an X in the bottom of 3 pounds of tomatoes and cook in boiling water for about 30 seconds. Drain, transfer to a bowl of ice water, then peel and dice. Combine the tomatoes with 1 cup granulated sugar, 1/2 cup light brown sugar and 2 tablespoons cider vinegar in a large pot over medium heat. Add 1/2 teaspoon kosher salt, 1/4 teaspoon each ground coriander and cumin and the juice of 1 lemon. Cook, stirring, until thick, about 1 hour; let cool. Serve with cheese and crackers.
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- Transfer the tomato puree to a medium skillet set over medium heat. Stir in the brown sugar, lemon zest and juice, and ginger. Cook, stirring frequently, until the mixture is thick and jammy – this will take about an hour. (To test, dip a cool metal spoon into the jam. It should slide of the spoon in a thick sheet – not in watery droplets.)
- Ladle the jam into the jars. Store in the refrigerator or freeze. Alternately, wipe the rims, cover with the lids, and screw the bands on until they're just barely tight. Seal in a hot water bath for 20 minutes. Carefully remove the jars from the pot and let them rest on the counter for at least 6 hours. You should hear the jars make a "ping" sound when they seal. The jam is delicious right away, but tastes even better after a few weeks.
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