Do you say tomato, or do you say tomahto? Either way, this post is about, you guessed it, tomato!
Summertime means fresh tomatoes. I love fresh tomatoes! I very rarely buy tomatoes from the store and/or when they are not in season. I love eating them fresh from the garden with a little salt and pepper. I love making tomato salad with basil, mozzarella cheese. I love eating tomato sandwiches or BLTs. I love making salsa and pasta sauce....
If you love tomatoes as much as I do and if you have abundance of tomatoes from your garden, you would probably like the recipe that I found. I have made a lot of salsa this year and I've made enough pasta sauce to last us for the next 2 or more years! But I still have tons of tomatoes, what should I make next? Then it hit me! How about tomato jam? So I went on a search quest and found some tomato jam recipes. I made this recipe right away, it is so good on crackers with some cream cheese! Mmmm....
Sweet n' Spicy Tomato Jam - From White on Rice Couple
Note: I made some slight changes, will note them in red1 lb (455 g) Tomatoes, roughly cut (some varieties may need to be peeled)
1/2 c (45 g) Golden Brown Sugar
1/2 Serrano Chili, seeded & finely diced (or whatever chili you like)
I used 2 jalapenos because I like it hot!4 whole Cloves
1″ stick Cinnamon, preferably Vietnamese
Cinnamon I didn't add any cinnamon1-2 T (15-30 ml) Red Wine Vinegar, depending on how tangy you want it
I added 1/2 tablespoon more1 1/2 T (20 ml) fresh Lime or Lemon juice, lime is our preference
I didn't have any lemon/lime so I used Balsamic vinegar instead 1. Combine all ingredients in a saucepan, then simmer over med-low heat. Stir occasionally and gently. Simmer about an hour or until the mixture thickens to a jam-like consistency (who’d have thought.)
2. Put tomato jam into sterilized jars. For longer storage, can in a water bath (cover with water about 1″ above jars & simmer for about 15 min.) or just store in the fridge to keep for a couple weeks.