Tomato Jam

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As we continue to enjoy our once, twice, or sometimes thrice a week trips to various farmers’ markets, I’m having a blast with new recipes, some super simple (like mixing a little melted Earth Balance or butter with a squeeze or two of lime juice and a couple squirts of sriracha, brushing it on just steamed ears of sweet corn and sprinkling with sea salt—pure bliss!) or more elaborate like the Corn Cakes with Roasted Zucchini Salsa that I posted last week. As long as I am able to run and cook most days of the week, I’m a happy person!

Corn

We have a couple of patio tomato plants this year—I can’t remember the specific variety, but it’s a smaller regular (but larger than cherry) tomato that has been perfect for salads and sandwiches. A few of these tomatoes, coupled with some larger (beefsteak perhaps) from the farmers’ market got me on the hunt for a tomato jam recipe. Most I came across seemed a little bland, tomatoes, sugar, lemon juice, and salt. Meh. This recipe, however, sounded anything but bland. The spices, unexpected bite of ginger and the subtle heat of the jalapeno (I didn’t include the seeds), really makes this special. So far, I’ve only had it on crackers and crusty bread; I’m excited to try it on toast topped with a soft-cooked egg and on sandwiches. Other suggestions are welcome!

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Tomato Jam
Mark Bittman’s recipe as published in the NY Times

1 1/2 pounds good ripe tomatoes (the recipe recommends Roma, but I used a couple varieties of regular), cored and coarsely chopped—no need to seed or peel ‘em!

1 cup organic sugar

2 tablespoons freshly squeezed lime juice

1 tablespoon fresh minced ginger

1 teaspoon ground cumin

1/4 teaspoon ground cinnamon

1/8 teaspoon ground cloves

1 teaspoon sea salt

1 jalapeño, stemmed, seeded and minced

Combine all ingredients in a heavy medium saucepan, Bring to a boil over medium heat, stirring often.

Reduce heat and simmer, stirring occasionally, until mixture has the consistency of thick jam, about 1 hour 15 minutes. Taste and adjust seasoning, then cool and refrigerate until ready to use; this will keep about two weeks. Yield: About 1 pint.

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