I have been getting a lot of tomatoes from my in-laws this summer. I'm always glad to take free fresh produce from people that have too much. Plus, I love when there's enough to can and save some of that summery tomato taste for, say, the middle of January! I saw a tomato jam recipe at Food in Jars and have been wanting to make it for a while. It sounded like a fancy ketchup without the vinegar and that's kind of what it is... Except it's also not smooth and has a bit more kick. You could use this jam on a burger in place of ketchup. I'm also thinking that it would be delicious in a grilled cheese sandwich, or really paired with cheese any way you'd like.
This took a while to cook down, so make this on a leisurely weekend when you can leave a pot simmering on the stove for a couple hours. It's worth it and it's a different way to save some of those summer tomatoes. I did make a couple of changes in terms of the sugar content (I reduced it quite a bit and still found the jam to be sweet) and I changed the spices a little. My adapted recipe is below. Whenever you are hot-water bath canning, be sure to follow the instructions and don't add anything that will reduce the acid content to the recipe. Otherwise, you'll run the risk of unsafe canning and the realm of using the pressure-cooker method. The yield of this recipe will vary of the water content of your tomatoes and how long you cook it down. My batch yielded slightly more than 2-1/2 pints. The best part of this recipe? --- it uses the skin and seeds, so no peeling!
2 cups granulated sugar
1/4 cup (packed) brown sugar
8 tablespoons lime juice
2 teaspoons salt
1 teaspoon fresh grated ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
2 teaspoons red pepper flakes
2 teaspoons hot smoked paprika
Combine all the ingredients in a non-reactive pot. Cook over medium heat, stirring occasionally, until it comes to a boil. Reduce the heat to a low boil/simmer and continue to cook, stirring occasionally, until the mixture reduces and becomes thickened. This took me about two hours. Remember that the mixture will be thicker as it cools.
Fill sterilized canning jars, leaving 1/4-inch of head space. Top with sterilized lids and secure with rings. Process in a hot water canning bath for 20 minutes. Remove, set aside, and let cool. Check to make sure that all the jars have sealed (if one doesn't, leave that one in the refrigerator). Store in a cool, dark place for up to one year.
What was I cooking one year ago?: Thai basil chicken
Two years ago?: peaches and cream tart