Monday, August 11, 2014

Sweet Tomato Jam

The other day, we went to the Farmer's Market again.  Our tomatoes are all gone and the vine is pulled up.  We don't want it to stay in the ground to invite nematodes.  At the Farmer's Market, my husband bought a huge water melon and I couldn't say no to a basket of glistening red tomatoes.  My husband also bought a basket of peaches at one stand and I bought a basket of South Carolina peaches at another stand..

I got too many tomatoes so I decided to make Tomato Jam.  I had read too many yummy recipes and they all sounded delicious.

Some people like to take the skin off by quickly blanching the tomatoes and then peeling the skin of relatively easy.   The same people also like to remove the seeds from the tomatoes.  Now, all you have to do is chop or dice the meaty fruit.  I kept the skin and the seeds.

These are the ingredients that I used:

2 and 1/2 lbs tomatoes, chop or dice as finely as possible
1 medium yellow onion, also finely diced
Some fresh and peeled ginger, cut it lengthwise (to be removed later)
Sprigs of rosemary (to be removed when cooking is done)
Almost a full cup of light brown sugar
1/4 cup of apple cider vinegar
Scant pinch of red pepper flakes
1 stick of cinnamon (2 and 1/2 inch long, broken, and also to be removed later)
1/4 tsp each ground cumin and cloves

Mix it all together and cook for about an hour or until somewhat jammy like.  The "jam" turned out to be rather sweet.  It reminds me more of salsa than jam.  I have not yet figured out how to use this sweet jam.

Lesson learned:  Perhaps I should have removed the seeds as well as the skin because the seeds with that part of the fruit consist of a lot of water.

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