A tangy and sweet condiment to savor year-round.
Hector Sanchez; Food Stylist: Erin Merhar; Prop Stylist: Caroline Cunningham
Tomato jam?
No, it’s not a typo.
Credit:Hector Sanchez; Food Stylist: Erin Merhar; Prop Stylist: Caroline Cunningham
It’s a tangy and thickcondimentthat’s the perfect way to enjoy a bounty of ripe tomatoes year-round.
It also makes agreat gift.
Enjoy as a dip with cheese and crackers, or portion onto acharcuterie board.
Credit:Hector Sanchez; Food Stylist: Erin Merhar; Prop Stylist: Caroline Cunningham
How To Store Tomato Jam
Refrigerate jam in a tightly-sealed jar for up to one month.
Have an excess of ripe tomatoes?
of water to a boil in a large Dutch oven over high heat.
Add tomatoes, and boil 1 minute to loosen skins.
Drain and plunge tomatoes into ice water to stop the cooking process.
Peel and chop tomatoes:
Peel tomatoes over a medium saucepan, letting juices drip into saucepan.
Core and chop tomatoes; place in saucepan.
Boil jam mixture:
Stir in sugar and next 7 ingredients.
Mash jam:
Remove and discard cloves.
Mash tomato mixture to desired consistency, using a potato masher.
Remove from heat, and cool 20 minutes.
Refrigerate in an airtight container up to 1 month.
