Caramelized Tomato JamPosted: August 2, 2010
I had originally planned to make this jam, but somehow didn’t have enough green tomatoes, so I threw in a few red ones. And then, I think I might have scorched, I mean caramelized, the jam.
Whatever happened, the jam is good. We had some with cheese sandwiches tonight and I had a bit on toast with almond butter for breakfast. It worked both ways! Ideas for this jam include:
- put it on top of yogurt
- bread, butter and jam
- savory jam thumbprint cookies
- a glaze for vegetables/tofu/whatever
Here’s the recipe, enough for 2 pint jars.
Caramelized Tomato Jam
- green and red tomatoes, enough to equal 2lbs roughly chopped
- scant 1 pound sugar
- zest and juice of one lemon
- 1 vanilla bean, using the seeds scraped out
- 2 tablespoons fresh ginger, peeled and finely chopped
- Combine everything in a very large pot, stir and bring to a boil.
- Bring it down to a bubbling simmer and let it cook down until it reaches a jam-like consistency (about an hour or so), 220F on a candy thermometer is the general rule. Once it gets past 200F, things will start to move quickly, so keep an eye on it and keep stirring. I think this was my mistake – I turned to clean some dishes and BAM, the sweet smell of caramelization was upon me.
- Spoon the jam into sterilized canning jars and proceed to give them a hot water bath for 10 minutes. Let cool in the water and remove. If you don’t want to go through the trouble of canning and think you’re up to eating a lot of this jam, store it in the fridge for up to two weeks.
We also spent $5.95 at the grocery store tonight – 4 rolls, 4 limes, romaine, cheese and a small head of red cabbage.