Every year I have a ton of tomatoes to use up. I can only eat so many sliced tomatoes or make so much salsa, so this year I decided to try some tomato jam. It turned out really good and is quite tasty. I love spreading it on plain toast or crackers. So yummy. So here is the recipe I used.
- Score an X in the bottom of 3 pounds of tomatoes and cook in boiling water for about 30 seconds. Drain, transfer to a bowl of ice water, then peel and dice. Combine the tomatoes with 1 cup granulated sugar, 1/2 cup light brown sugar and 2 tablespoons cider vinegar in a large pot over medium heat. Add 1/2 teaspoon kosher salt, 1/4 teaspoon each ground coriander and cumin and the juice of 1 lemon. Cook, stirring, until thick, about 1 hour; let cool. Serve with cheese and crackers.
- Level: Easy
- Yield: 1 cup of tomato jam
