Wednesday, June 28, 2017

Sweet and Sticky Tomato Jam


I knew as soon as I saw this recipe on Marisa's page, Food in Jars, I wanted to try it. Oh yes, it is amazing! Sticky, sweet with a little kick, it is the perfect condiment for burgers, brats and more.


Serve it over crostini with a savory cheese, or on a cheese board with a variety of hard cheeses or even over cream cheese on crackers. IT is a delicious condiment you can use in a multitude of ways.





RECIPE
Ingredients
5 pounds tomatoes, finely chopped
3 1/2 cups sugar
8 tbls lime juice
2 tsp ground ginger
1 tsp cinnamon
1/2 tsp ground cloves
1 tbls salt
1 tbls red chili flakes

Method
Combine all ingredients in a large, non-reactive pot. Bring to a boil and then reduce temperature to a simmer. Stirring often, simmer the jam at a steady low boil/simmer, until it reduces and becomes sticky and jammy.  This will take approx. 2 hours, depending on how high you keep your heat.

When the jam has cooked down sufficiently, remove from heat and fill jars, leaving 1/4 inch of head space. Wipe rims, apply lids and rings.

Process in a boiling water bath for 20 minutes. Remove jars and allow them to cool 24 hours undisturbed on a kitchen towel on your kitchen counter top. Store jars in a cool, dark place for up to one year. Opened jars must be refrigerated.

Original recipe from Food in Jars

Enjoy,
Mary

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6 comments:

  1. Replies
    1. No I don't. If you read the original recipe on the Food in Jars website, she said she did the first time and it took away from the jam completely, so she doesn't now and neither do I.

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  2. What size jars should I use? I know that depending on the size you use, depends on the amount of time it takes to process.

    ReplyDelete
    Replies
    1. Dee, used 1/2 pint jars, but the time is the same as pints for processing. Quarts are not recommended.

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