Tuesday, May 28, 2013

Tomato Jam

This was the first time that I  have made jam from tomatoes, and I was pleasantly surprised. Tomato jam is probably one of the easiest condiments to make. So far, we have pasted it unto toast and used it in place of ketchup in burgers - delicious both ways. This recipe utilizes only very ripe roma tomatoes, but I don't see why you can't use any other variety. 

1 1/2 lb very ripe roma tomatoes, diced roughly
1 cup sugar
1 cinnamon stick
zest and juice of 1 lemon

Add all of the ingredients to large pot over medium heat. Cook until thickened, about 20 to 30 minutes, stirring occasionally to prevent sticking. You can also use a potato masher to crush the tomatoes during cooking.  Remove and discard the cinnamon stick. 

No comments: