Posted by fourclankitchen on June 19, 2011
Our local Farmer’s market and food co-op are full of San Marzano tomatoes right now. These are basically plum tomatoes and are prized for their low water and seed content, making them the ideal choice for sauces, jams and slow roasting. Since I only see them in summer, I am trying to preserve these in as many ways I know how. This recipe for tomato jam (barely adapted from Mark Bittman, NY Times, 2008) is absolutely the most perfect of summer preserves, giving you an all round tongue buzz of sweet, savory, sour and spicy flavors all in one little shmear on your cracker or toast. It also takes very little hands on time and is totally worth doing. The recipe makes about 1 pint, so I’ve never frozen it. But I do freeze a very similar cranberry jam for as long as a year with no loss of flavor or texture.
1 1/2 lb (about 3 cups) tomatoes, cored and coarsely chopped (Roma are best)
1 cup sugar
2 tablespoons freshly squeezed lime juice
1 tablespoon fresh grated or minced ginger
1 teaspoon ground cumin, preferably freshly ground
1/2 teaspoon ground cinnamon (the original recipe calls for 1/4 tsp)
1/3 teaspoon ground cloves, preferably freshly ground (the original recipe calls for 1/8 tsp)
1 teaspoon salt
1 jalapeño or fresno, stemmed, seeded (if you want your jam to be less spicy) and minced, or red pepper flakes or cayenne to taste.
1. Combine all ingredients in a heavy medium saucepan, Bring to a boil over medium heat, stirring often (stick around for this, because it will burn in a hurry. You could also add a 1/4 of water here, if you needed to walk away for a bit. This will keep it from burning).
2. Reduce heat and simmer, stirring occasionally, until mixture has consistency of thick jam, about 1 hour 15 minutes (mine took an hour when cooked without a lid).