Jodee's Jammin': Tomato Jam

August 27, 2020

Tomato Jam

So you have eaten tomatoes, given them away, made salsa, juice, and spaghetti sauce- and there are still tomatoes! What next? How about Tomato Jam?!

I came across recipes for Tomato Jam and decided to give that a try. I thought it would be a great appetizer for the holidays, and I was right! (Or it will be if there is any left by then).

Garden fresh cherry tomatoes, green pepper, onions, and basil blend together for this great tasting jam. Sweet/savory flavor with a hint of cinnamon and few red pepper flakes. makes this a great appetizer for all your fall and holiday occasions.

This year I used cherry tomatoes with the skin on and seeds in chopped fine. But you can use any type of tomato you have, beefsteak, Roma, grape, and cherry, all work great. If you are using larger tomatoes, I would peel and seed them. You can play with the seasonings, add some added ginger, leave out the basil, add more pepper to make it spicier. Have fun and make it your own.

tomato, basil, cutting board

As I was preparing various tomatoes, I thought about how the Holy Spirit does the same to me. What a delight it is to know that He is preparing and preserving me for His use. I may feel like I'm just sitting on the self, but He has a plan, a good plan. I like the NET translation of Jeremiah 29:11 -

"I know what I have planned for you,' says the LORD.

'I have plans to prosper you, not to harm you.

I have plans to give you a future filled with hope".

So get out your knife, cutting board, pot, spoons, and jars, put on some good music, and start jammin'!

This makes about 4 pints.

8 cups of diced tomatoes

2 1/2 cups sugar

1/4 cup of apple cider vinegar

1/2 diced onion

1/2 diced yellow pepper

3 cloves garlic, minced

1 tablespoon of sea salt

1 tablespoon ground cinnamon

1 teaspoon of red pepper flakes

1/2 cup fresh basil, chopped

1-2 tablespoons lemon juice

Stir together tomatoes, sugar, and vinegar in a nonstick pan.

Bring up to a boil, add onion, pepper, garlic, salt, cinnamon, and red pepper flakes.

Turn to low heat and simmer with the lid off until it reduces down, about half, and becomes thickened. Remember to stir occasionally as toward the end it may scorch on the bottom. Nobody wants a scorched bottom! It is done when it has reached a thick syrup consistency and you can see the bottom of the pan when you drag a spoon across the bottom of the pan.

Remove from heat and stir in basil and lemon juice.

Ladle into jars, leaving about 1/2 inch of headspace, wipe rims, top with lids and rings. Process in a water bath for 10 minutes. The lids pop as they seal tight. Any jars that don’t seal properly can be stored in the fridge for a couple of weeks. Sealed jars will last a year or more stored in a dark, cool place.

tomato jam