Heirloom Tomato Jam
Since we are now truly in tomato season, this recipe is a perfect way to use some of those extra heirlooms you may have looming on your countertop. I have always been tomato jam’s #1 fan. It is just such a delicious condiment and I think it is severely underrated. This recipe works with really any tomato, but I just love heirlooms. Whip this recipe up and be prepared to be slathering it on every single thing you eat.
Yields: 1 pint
Prep Time: 5 minutes | Cook Time: 1 hour and 15 minutes
Ingredients:
2 lbs heirloom tomatoes, cored and roughly chopped
3/4 cup cane sugar
Juice of 1 lemon
1 tbsp grated ginger
1 tsp kosher salt
1 tsp cumin
1/2 tsp pumpkin pie spice (sounds weird, just trust the process)
1/2 tsp ground mustard
1/2 tsp Aleppo pepper or red pepper flakes (adjust to your spice preferences)
Method:
Mix everything together in a medium pot and bring to a boil over medium heat.
Reduce heat and simmer, stirring occasionally, until you reach a thick jam consistency—about 1 hour and 15 minutes. You will know when it’s done when you take your spoon and drag the jam across the pot and it takes a little while for the jam to fill in the space you created.
Taste and adjust the seasonings if needed, then let the jam cool before refrigerating in your jam jar until ready to use. Keeps up to 1 week in the fridge. Enjoy!
Tip: Some of my favorite ways to enjoy tomato jam are with eggs, on sandwiches, and slathered onto a cracker with some goat cheese.
