Tomatoes are at their prime right now, and every week I’ve been getting lots of them from my CSA — cherry tomatoes, heirloom tomatoes, plum tomatoes, beefsteak tomatoes — you name it, I’ve got it! Besides popping the cherry ones into my mouth straight from the box and adding them to salads, I’ve been trying to use the tomatoes in different ways. I thought to myself a tomato jam would be a really nice accompaniment to the yellow squash carrot muffins I made last week. I did a quick Google search and the first recipe that came up was from the NY Times. It sounded easy and I had most of the ingredients on hand. With a few minor changes I had my recipe:
- 4 cups whole cherry tomatoes coarsely chopped
- 1 cup sugar
- 2 tablespoons freshly squeezed lime juice
- 1 teaspoon ground ginger
- 1 teaspoon ground cumin
- 1/4 - 1/2 teaspoon ground cinnamon
- 1 teaspoon salt
- 1 jalapeno pepper seeded and minced (add some seeds if you want to spice it up!)
- Combine all ingredients in a medium saucepan. Bring to a boil over medium heat, stirring often.
- Reduce heat and simmer, uncovered, stirring occasionally until mixture has thickened, about 1 1/2 hours. Taste and adjust seasoning.
- Cool and refrigerate until ready to use. The jam will last about 1 to 2 weeks.
I’m normally very modest about what I make, but I have to say that this recipe is one of the best I’ve made! The consistency was perfect and the flavors were fabulous. The jam tasted great on the muffins, but I also used it on many other dishes (some to come). And it was really simple to make!
Have you made jam before? What is your favorite kind?
To find out the health benefits of tomatoes, take a look at my archived post, You Say Tomato, I Say Delicious!