Semi-sweet, semi-spicy with just a touch of jalapeño heat, this Savory Tomato Jam recipe is so easy to make. A perfect condiment.
The making of Savory Tomato Jam
When I first wrote this recipe for Savory Tomato Jam, I wrote to peel, seed, and coarsely chop the tomatoes.
What was I thinking?
Who has the time to peel and seed all those tomatoes?
So, since I am reworking a lot of my recipes to fit my and hopefully your busy lifestyles, I decided to remake this by just washing, stemming, and cutting the tomatoes into chunks. Then put the mixture through the fine disk of my handy dandy food mill.
All the flavor I wanted, without all of the work I didn't want.
Now granted the original method probably gave you a little more "chunk" in your jam, more like a preserve, but if you don't mind a smoother consistency, this is the way to go.
If you want chunks, then go ahead and peel and seed and coarsely chop your tomatoes, and forget about the food mill.
It's your life.
Different Style, Different Taste
This recipe for Savory Tomato Jam is different from my Sweet Heirloom Tomato Jam recipe as it's more savory. The other one is a bit sweeter and works well with the Crostini with Tomato Jam and Homemade Ricotta. This one would too, but really it is delish as a condiment for a hamburger, or meatloaf sandwich, or grilled chicken sandwich.
Or on top of a cracker with some cream cheese.
It has many possibilities and is one of the best uses of all those summer heirloom tomatoes.
Savory Tomato Jam
Savory Tomato Jam
- 1 ½ pounds good ripe tomatoes peeled, seeded and coarsely chopped, or just stemmed and chopped
- 1 cup sugar
- 2 tablespoons fresh lemon juice
- 1 tablespoon grated fresh ginger or ½ teaspoon powder (I highly recommend fresh, store unused ginger in the freezer in pieces so you can take out what you need when you need it)
- ½ teaspoon ground cumin
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon ground clove
- 1 teaspoon salt
- 1 jalapeno stemmed, seeded and minced (remember to use gloves or use the wash hands touch your gum trick to make sure you don’t rub those hot oils into your eyes, nose or other sensitive places)
- Combine all the ingredients in a heavy medium saucepan; bring to a boil; stir well. Reduce heat and simmer, stirring occasionally, until the mixture looks like a thick jam, about 1 hour or so. Taste, adjust seasonings.
- Cool the mixture slightly then put through the fine disk of your food mill. Put mixture back into the pot and simmer over low heat for another 15 minutes or so, until thick.
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