I'm offering my famous tomato jam recipe as a gift to you for visiting our culinary bookstore campaign and to help make sure all your peak season tomatoes get utilized. Please consider contributing $5 to our fundraiser in exchange.
We love using peak season Romas but any tomato will do, even cherry tomatoes. This summer, any tomato that I can't eat from my garden becomes jam. That's what we are eating right now at Vivienne.
2.5# tomatoes cored and cut in large chunks
1 1/4 c sugar
1/4 c lemon juice
1 1/2 t ground cumin
1 1/2 t chopped ginger
1 dried chipotle pepper
1 bay leaf
1 cinnamon stick
1t kosher salt
Combine all ingredients in a pot and bring to a simmer. Cook for approximately 45 minutes or until reduced in half and thickened in consistency. Remove whole spices, That's it. Enjoy. Yields 1 quart. Will keep for about 6 weeks in the fridge, can be frozen, or water bath processed for shelf stability. Note: we don't peel our tomatoes because the skins are completely edible and it saves us time for doing other better things!