My VERY RED Tomato Jam (tomatoes, RED onions, RED chili, RED wine vinegar)
|September 3, 2010||Posted by ameliaps under jam, onions, preserves, summer, tomato, vegetarian|
I bought a nice box vine ripe tomatoes: they are so RED, delicious, juicy and scented.
I was dying to preserve that taste and scent for the winter so I thought of jam… so I started searching for recipes and discovered a few that intrigued me. See the reference list (*) below.
But in the end, I chose to create my own version because I just wanted something “mine”, the way I was craving it. I wanted RED juicy vine ripe tomatoes, RED onions, RED wine vinegar and a few spices to round it up: cinnamon, coriander and of course RED hot chili peppers. So I called it VERY RED tomato jam!!!
The whole kitchen is full of summer aromas. And now I have these adorable jam jars for quick appetizers in the winter. I am thinking crostini with ricotta (or goat cheese) and tomato jam (see photo below) or a platter of ripe cheese served along the open jar of jam.
I love it!
Amelia’s VERY RED Tomato Jam
Makes 1 1/2 pints
3-½ pounds RED vine ripe tomatoes, diced
2 cups sugar
1/4 cup RED wine vinegar
Juice of 1 lemon
1 whole small RED onion, sliced thinly
1 teaspoon salt
1/2 teaspoons coriander
1/4 teaspoon ground cinnamon
1 RED hot pepper, stemmed, seeded and minced, or red pepper flakes or cayenne to taste
Put all ingredients in a 2-quart pot. Bring to a gentle boil, then reduce heat to a simmer. Cook until thickened and jam-like consistency, about 60-90 minutes.
Transfer to sterilized glass jars and store in refrigerator for up to two weeks, or use a hot-water canning bath for 15 minutes for long-term storage. To learn how see this video.
Here is how I “tested” the jam…on a challah bread toast (that’s the bread I had around) with ricotta (yum):
- Use tomatoes that are ripened on the vine and have some “meatiness” to them
- Cook at least an hour to make it “jammy”, dense. Patience is key…like with everything in life!
- Don’t skimp on the sugar (about ½ cup per pound of tomatoes), otherwise it’s a sauce…not a jam
- You definitively want to use SOME spices to bring out the flavors. I think it need the kick, so feel free to use chili peppers of various forms, jalapenos, cracked black pepper, or even tabasco.
- Depending on what regional inspiration you are going for change the acid: lemon (or lime) juice or vinegar (plenty of options)
(*) REFERENCE – Tomato Jam, Jelly, Preserves, and Chutneys:
- Tomato jam with spices: from the NY Times (Mark Bittman) and see video > jalapeño, cloves, cinnamon, cumin, coriander, ginger, lime juice
- Doce de Tomate: a recipe from “The new Portuguese Table” > includes ruby port, lemon zest, cloves and cinnamon
- Simple Portuguese tomato jelly > just tomato juice, sugar and water
- Sweet and savory tomato jam: from food52 > onion, brown sugar, coriander, cumin and cider vinegar
- 3 version of Tomato jam: from white on rice couple > Sweet n’ Spicy, Asian w/ginger, and Italian w/thyme and balsamic vinegar
- Tomato preserve: from the NY Times > an “antique” recipe from 1948
- Tomato basil jam: inspired by the book Gourmet Preserves Chez Madeleine > heirloom tomatoes, basil, lemon, and balsamic vinegar
- Smoked tomato jam > smoked tomatoes, shallots, honey, chevril
- Sun-Dried Tomato Onion Jam: from Gourmet > sun-dried tomatoes, pepper, hot pepper, apricots, onions, white wine
- Sun-dried Tomato Jam: from cooking light > with chicken broth, red wine, rosemary and garlic
- Green tomato jam w/ginger and vanilla > love the bright and transparent color of this one
- Tomatillo jelly with serrano chiles > serve with chili scones
- Tomato marmelade: from Sunset magazine > this is a 2-stage process, includes tomato paste and olive oil
- Tomato-Chipotle Chili Marmalade: also from Sunset magazine > intriguing smokeyness
- Tomato chutney: exotic flavor > ginger, red onion, garlic, and raisins
- Tomato onion jam: from the Pioneer woman cooks > cider vinegar, onion, cumin, coriander, lemon
- Spicy bourbon & black pepper tomato jam: from Country living > interesting ingredients: bourbon (!), black peppercorns, allspice, mustard seeds
- Tomato jam with rosemary and saffron: from herbivoracious > onion, rosemary, chili, saffron, black pepper, lemon juice
- Sicilian Tomato Jam: from over a Tuscan stove > Pachino tomatoes, sugar, lemon juice and basil (that’s it)
- Oven-roasted tomato jam > rich and meaty
- Green Tomato Marmelade > green tomatoes, oranges, crystallized ginger
- Maroccan tomato jam (adapted from Couscous by Paula Wolfert) > saffron, ginger, garlic, onion, cilantro, honey