Sunday, September 8, 2019

Tomato Jam

One thing I have never been particularly convinced of was tomato jam. Every time I received a jar via my mom's neighbors it was a solid gelatinous lump of tomato, not particularly spreadable. But I try to keep an open mind and, since I have so many tomatoes from the farm, thought it might be time to make this and see for myself.

A little online research and I found this recipe, with fresh ginger and not requiring me to peel the tomatoes. I had 4.5 pounds of tomatoes so scaled up the recipe and got it simmering. After about an hour and a half (maybe the hotplate was too high...) it had cooked down into the right texture. Not gelatinous, much more spreadable. It tastes like spicy ketchup and it's really, really good.

As a good rough estimate, 1 pound of tomatoes equals one cup of jam at the end. Everything just came out of the canner now and I can't wait to use it as a spread!

1 comment:

  1. Interested to hear the verdict! Maybe it's better than the neighbors!


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