Tomato jam. Best stuff ever. And it uses up a whole bunch of tomatoes that are coming at me too fast to eat fresh right now. I've made batch after batch of sauce in the last month. The little sungold cherry tomatoes, which ripen at about 100 a day, make an amazing sauce. But I've already got lots of bags of various kinds of tomato sauce in the freezer.
I've oven dried tomatoes, and frozen more tomatoes. And then yesterday I tasted some tomato jam at a restaurant -- just dotted on the plate with some cheese and a chunk of baguette. I had forgotten how delicious it is. And since I had another whole basket of tomatoes at home on the counter, I decided to make jam this morning. Oh, I'll need to do more sauce too, probably later today, and still have a few sandwiches for lunch and salads for dinner. There's still more tomatoes every day.
SInce I haven't made the jam in awhile, I googled a recipe and decided to go with Mark Bittman's recipe in the New York Times from last summer. Of course I had to make my own little tweaks to it. Mostly because I used more tomatoes than called for - so I added a touch more sugar, adjusted all the other stuff to my liking or due to pantry shortages, etc. Not too sweet, it has a kick of heat to it, and some great spices. Lordy, it came out good. And the best part? Two whole pounds of tomatoes are gone which made just these 3 little jars of jam. It will be eaten up so fast I didn't even process the jars. Just stuck them in the fridge.
Mmmmm. I just might need to make this again before the season is over. I'll want to have some of it last into the winter.
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