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30 May 2013

in the kitchen // sweet & savory tomato jam














I tried this jam a while back, and quite frankly, I haven't stopped thinking about it since. Best. Jam. Ever. And I'm not even really a jam girl, but good grief this stuff deserves a big trophy. It's good on literally everything. I decided that I had to try to make some for myself, and maybe spread the joy and give some to other people. To find the original recipe, head over here.

Sweet & Savory Tomato Jam 

3 1/2 pounds tomatoes, coarsely chopped
1 small onion, chopped 
1/2 cup brown sugar 
1 1/2 cup granulated sugar 
1 teaspoon salt 
1/2 teaspoon coriander 
1/4 teaspoon cumin 
1/4 cup cider vinegar 
juice of 1 lemon

1// The first thing you'll want to do is sterilize your jars. To do so, immerse them in boiling water for 10 minutes. When done, place them upside-down on a paper towel with another paper-towel over top to let them cool until you're ready to fill them.


2//  Put all ingredients in a 2-quart pot. Bring to a gentle boil, then reduce heat to a simmer. Cook until thickened to a jam-like consistency, about 3 hours.


3// Transfer to sterilized glass jars and store in refrigerator for up to two weeks, or use a hot-water canning bath for 15 minutes for long-term storage.


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