Tomato Jam

Tomato Jam

Tomato Jam is one of those foods that you crave. It’s the taste of summer that lasts all winter long and is amazing spread on toast with a bit of creme fraiche. We planted tomatoes this year but sadly the squirrels got to them so we had to buy tomatoes at the farmers market to prepare this jam. Regardless, it came out amazing.

Tomato Jam

 

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Ingredients

• 3 lbs of tomatoes skinned. See notes for instructions
• 2 cups of sugar
• 1 jalapeno slice in half lengthwise and deseeded
• 1 tsp cumin
• 1 tsp salt

Instructions

1. Add all ingredients to a pot and cook on low until mixture is thick and jammy. This can take a few hours.
2. Let cool and transfer to a jar and keep refrigerated

Notes

Place a pot of plain water on the stove and bring it to a boil. Cut a thin x on the bottom of the tomato. Carefully lower the tomato into the boiling water. You can add several at a time. Remove them after 30 seconds, or when the skin begins to peel back, and place them into the bowl of ice water. The peel will come off easily

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