Tomato Jam Sweet Savory Recipe 435

Steps:

• If you plan to can the jam, prepare the jars according to the instructions here.
• In a large nonreactive pot, combine ingredients, adding both vanilla seeds and pods to the pot. Simmer over medium-low heat until the mixture is very thick and jammy, about 1 and 1/2 hours. Discard vanilla pods.
• If canning, spoon into hot sterilized jars and process as directed. Otherwise, let jam cool, then store in refrigerator or freezer.

Steps:

• PREP/PREPARE
• You will need a saucepan, and a good glass container with a tight-fitting lid.
• Gather your ingredients (mise en place).
• Add all the ingredients to a saucepan over medium heat.
• Cook at a simmer until the jam begins to thicken to about the consistency of maple syrup, about 25 - 35 minutes.
• Place in a glass container, and reserve until needed.
• This jam will last in the fridge for about 7 - 10 days.
• PLATE/PRESENT
• Serve as a spread for sandwiches (especially grilled cheese), place on crackers with a smear of cream cheese... Have fun with it. Enjoy.
• Keep the faith, and keep cooking.

Steps:

• Wash tomatoes and drain. Add tomatoes to a pot and season with salt & pepper. Add the sugasr, vinegar, onion and red pepper flakes. Add approximately 1-1/2 cups water, or enough to just cover the tomatoes. Add the juice of 1/2 lemon and thyme (can use fresh, if desired, but double the amount) Bring the mixture to a boil, then reduced to a low simmer. Allow to reduce until thickened, and most of the water has evaporated--time varies between 20-30 minutes, possibly more. Just watch it carefully so that it doesn't dry out and burn. Can be stored in an airtight container for a couple of weeks.

Steps:

• To pack this jam for long-term storage, have 3 clean, sterilized half-pint jars (see NOTE below) with new lids and bands at hand.
• Combine the tomatoes, onion, brown and granulated sugars, salt, coriander, cumin, vinegar, lemon juice and/or apple and fresh ginger in a large saute pan over medium heat; once the mixture starts to bubble, reduce the heat to medium-low. Cook for 2 1/2 to 3 hours or until it has thickened and reduced to a jamlike consistency. It will become thick, stick with it.
• Transfer to clean and sterilized glass jars. Cool, seal and refrigerate for up to 1 month or use a hot-water canning bath for 15 minutes for long-term storage.
• NOTE: To sterilize the empty jars, fill a large pot with water and bring to a boil over high heat, then reduce the heat so that the water is barely bubbling. Immerse 3 half-pint jars in the pot. Place the rings and lids in a separate small saucepan and cover them with very hot water. Leave the jars and lids immersed while you cook the jam. Fill the jars with the jam; seal the jars but not tightly, then immerse the jars in the hot-water bath for 15 minutes. Transfer the jars to a heat proof surface; when cool, tighten the lids and store in a cool, dark place for up to 1 year.