For the past few weeks our bed and breakfast morning spread has included an heirloom tomato bar - sometimes with feta cheese and basil, sometimes with blue cheese crumbles, sometimes just plain like this with a little olive oil, a good balsamic vinegar, and coarse sea salt. Wouldn't it be great if we could eat like this all year long? Alas, tomato season is fleeting in Wisconsin, even if it is rather rambunctious while it's happening. One of our recent BnB guests passed on a great recipe for preserving the juicy flavors of summer's tasty heirloom tomatoes - Jam!
I love this recipe for so many reasons - first, it's not ridiculously sweet. Second, you use ALL of the tomato, even the skin. (you might want to remove large cores) Third, I love that it's got onions and apples in it as well. I might throw in some of the hot peppers we've got so many of in the hoophouse right now!
Many thanks to Julia for this delightful way to capture some of summer in a jar.
Sweet & Savory Tomato Jam
Makes 1 ½ pints
Just enough sweetness to tow the line between a condiment for roasted and grilled meats and a treat to slather on toasted baguette, this is a great way to preserve summer’s bounty.
3 1/2 lbs tomatoes, coarsely chopped
1 small onion, diced
1/2 cup brown sugar
1 1/2 cups sugar
1 tsp salt
1/2 tsp coriander
1/4 tsp cumin
1/4 cup cider vinegar
Juice of 1 lemon
1/2 cup finely diced tart green apple
Put all ingredients in a 2-quart pot. Bring to a gentle boil, then reduce heat to a simmer. Cook until thickened and jam-like consistency, about 3 hours. Transfer to sterilized glass jars and store in refrigerator for up to two weeks, or use a hot-water canning bath for 15 minutes for long-term storage.
I love this recipe for so many reasons - first, it's not ridiculously sweet. Second, you use ALL of the tomato, even the skin. (you might want to remove large cores) Third, I love that it's got onions and apples in it as well. I might throw in some of the hot peppers we've got so many of in the hoophouse right now!
Many thanks to Julia for this delightful way to capture some of summer in a jar.
Sweet & Savory Tomato Jam
Makes 1 ½ pints
Just enough sweetness to tow the line between a condiment for roasted and grilled meats and a treat to slather on toasted baguette, this is a great way to preserve summer’s bounty.
3 1/2 lbs tomatoes, coarsely chopped
1 small onion, diced
1/2 cup brown sugar
1 1/2 cups sugar
1 tsp salt
1/2 tsp coriander
1/4 tsp cumin
1/4 cup cider vinegar
Juice of 1 lemon
1/2 cup finely diced tart green apple
Put all ingredients in a 2-quart pot. Bring to a gentle boil, then reduce heat to a simmer. Cook until thickened and jam-like consistency, about 3 hours. Transfer to sterilized glass jars and store in refrigerator for up to two weeks, or use a hot-water canning bath for 15 minutes for long-term storage.
