Friday, May 11, 2012

Tomato jam

This past weekend I spent some time in Atlanta and ate at a local Italian place. For lunch my friend and I had some pretty unique sandwiches. I had a pimento cheese and bacon jam panini and she had a meatloaf panini with tomato jam. Both were fantastic so I want to recreate them both at home. I am still working on the bacon jam but I did make a batch of tomato jam and I want to share it with you.

You need 5lb of tomatoes, chopped. These are some tomatoes I froze from last summer, aren't they gorgeous? They worked fine, but I did drain them as they thawed.

The rest of the cast of characters: 3 1/2 cups sugar | 8tbsp lime juice | 2 tsp freshly grated ginger
1tsp cinnamon | 1/2 tsp ground cloves | 1tbsp salt | 1 tbsp red pepper flakes

Combine all ingredients in a large pot. Bring to a boil, then reduce and simmer. Stir regularly and cook until it reduces to a jam-like consistency. This takes about 2 hours. 

When the jam has cooked down enough, fill sanitized jars, leaving 1/4 inch of head space. Wipe rims, apply lids and twist on rings. Process in a boiling bath for 20 minutes. When time is up, removes jars from water bath and cool. Be sure to test your seals. Store in a cool, dark place for up to a year.

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