Once upon a time in the 1840s, there was a publication called the American Farmer that shared a recipe which involved straining stewed tomatoes through cheese cloth, adding an equal amount of sugar and then boiling the mixture for a few hours. The idea took off and in 1843 the Boston Cultivator published a recipe for tomato jam. I am sure some of you are wincing ever so slightly. But if you bear with me and make this recipe you’ll be rewarded with one of the most unusual and unusually delicious jams/condiments that is also a gorgeous burnished red when finished. The elevator pitch for tomato jam is: This is a sweet and savory jam that is perfect with toast and butter or cream cheese in the morning. And when paired with goat cheese, sharp cheddar or marscapone on crostini, it is a sophisticated addition to cocktails and appetizers. All that’s true, but tomato jam is one of those layered confections wherein you can taste the rich spices, heat, sweet and savory. It’s one of my favorite concoctions to eat and it is also a lovely hostess gift so make a big batch this summer when tomatoes are at their peak and spread the love. Tomato jam is still relatively unknown and you can’t find it on your grocer’s shelf either, which makes it that much more special.
2 lbs. tomatoes (any variety), cored and coarsely chopped.
1 cup sugar
3 tablespoons fresh squeezed lime juice
2 tablespoons freshly grated ginger
1 teaspoon cinnamon
1 teaspoon ground cloves
1 teaspoon salt
½ teaspoon red pepper flakes
1 pkg. unflavored gelatin
1. Combine all ingredients with the exception of the gelatin in a heavy saucepan.
2. Bring to a boil over medium heat stirring often. Reduce heat and simmer, stirring occasionally until mixture has thickened considerably for about an hour.
3. Taste, adjust seasoning (I err on adding more cloves and red pepper flakes), and remove from heat.
4. Dissolve gelatin in a small bowl with a few tablespoons of the jam. Add a tablespoon of water if necessary. Add to the tomato jam and cook over low heat for an additional fifteen minutes.
5. Remove from the heat and cool. Spoon into a jam jar and seal.
6. Refrigerate. Jam will last for several weeks until opened.
Support Rural Intelligence
We have always kept Rural Intelligence free for all our readers but the reality is that we do need the support of readers like you. Did you like what you just read? Do you value the unique content Rural Intelligence provides? Please consider making a donation to support us. Even a small donation helps secure our future!Support Now