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Use your late-summer harvest in a surprising way with this tomato jam recipe.
Come September, home gardeners are looking for new ways to utilize their bounties. While tomatoes are always welcome, they risk wearing out their welcome after appearing in too many summer salads, salsas and sauces. How about making—wait for it—jam? Surprise your cheese or charcuterie boards with a dollop of savory tomato jam to add just the right amount of sweet and savory profiles.
Tomato Jam
- 2 1/4 lbs. Ripe tomatoes
- 2 1/4 cups Sugar
- 2 or 3 grinds Black pepper
- Big pinch Salt
- 1 tsp. Freshly-squeezed lemon juice
Bring a large saucepan of water to a boil. Using a paring knife, cut out the stem end of each tomato, then slice a shallow X in the bottom. Plunge the tomatoes into the boiling water until their skins loosen, about 30 seconds. Remove them with a slotted spoon. Cool. When they are cool enough to handle, slip off their skins. Discard the skins and water, but save the saucepan for cooking the jam. Halve the tomatoes at their equator, and gently squeeze out the seeds and juice. Cut the tomatoes into 1/2-inch pieces. Return the tomatoes to the saucepan, and stir in the sugar, pepper and salt. Cook over medium heat, stirring frequently to ensure that the mixture is cooking evenly, until most of the liquid has cooked off. If foam occasionally rises to the top, skim it off with a large spoon. Remove from the heat, and stir in the lemon juice. Ladle the jam into clean jars. Cover tightly, let cool, and refrigerate. Makes approximately two cups.
