Sweet Tomato Jam

 

“Tomatoes. Somebody’s gotta take ’em. I hate ’em! I try not

to eat healthy food if I can possibly help it.” -Ouiser, Steel Magnolias

 

Tomato what? Right. So let’s get this out of the way right off the bat. I know that tomato jam may sound a bit, well… off. Stick with me, though! (see what I did there??) Tomatoes are certainly a staple in many meals here in the South. Fried green tomatoes, tomato soup and grilled cheese, tomatoes and okra, BLTs. You get my drift. Anything that you make around here can be bumped up to be just a bit better with the addition of some sort of tomato. That being said, there are few sweet tomato dishes that come to mind.

 

 

 

 

The idea of biting into a plain tomato may not be the most exciting proposal, but when you break it down and mix it with some of your favorite spices and herbs it it a totally different story. Can you imagine eating plain pasta without any sauce at all? Meh. While tomatoes are normally best paired with Italian lovers, such as basil and thyme for a lovely sauce, it also pairs amazingly well with sweeter ingredients like sugar and honey.

 

 

Before we get too much further into the recipe details, let’s discuss this whole jam thing. What’s a jam and what’s a jelly?, you probably find yourself mumbling as you fall asleep at night. Botanically speaking, a jelly is based with fruit juices– no seeds or pulp. A jam would be the opposite, containing seeds and/or pulp. Since we all know that a tomato is technically a fruit and not a vegetable (should we petition for an aisle change in the grocery?!), and we know that they certainly have seeds, of which we will be leaving in our concoction, we will call this a jam! <the more you know>

 

 

[informal v. : /jāmmin'/
the act of making jams in the kitchen by a food/cooking addict]

 

Hand-in-hand with jammin’ is the often dreaded canning. I can remember growing up watching my mom can just about anything that you could push into one of those lovely Ball brand jars. I was never allowed very close, which always upset me. I wanted to see what all of the hoopla was about. How did those green beans that you made me sit and string end up in a jar that would apparently last for 30 years and a nuclear war??

 

 

I can now say that I know (sorta) how it all works. Canning this sweet tomato jam was the very first time that I have canned something (successfully, at that!). Because I was running a tiny operation here, I didn’t go out and get a massive canning pot/rack/etc. I just tossed an old kitchen towel in the bottom of a large stock pot and followed some simple instructions to sterilize and seal the goods. Worked like a charm! …or the little pop-top lids went down. That’s something, right? Please feel free to comment and let me know what your best canning tips are! I have a feeling you all will see me going through a ‘can everything’ phase in the near future. Old tater tots? Sure. I’ll can ’em!

 

 

I get so distracted sometimes. Ohhh. Look at those pretty colors in that picture! I mean… Back to our jam. I’m not sure how to describe the taste of this finished product. With the spices I used, it almost reminds me of a jam that a little sweet older lady would give you at church around Thanksgiving or Christmas. You know… a bit of warm spices that make you feel like it’s almost not -10 degrees outside. Clove, cinnamon, cumin. All of the comforting ones are included. The spices are perfectly balanced with the acidity and sweetness of the tomato/sugar blend.

 

To add a second depth of sweetness, I added some local honey that I grabbed from the Nashville Farmer’s Market. So good! It really helps balance everything out. Support your local markets and community. It will make everything taste sweeter!

 

 

 

I tried it on some little toast points made from a leftover bun that I had previously made for our Best {burger} Buns in Town post. I couldn’t have been happier about the result! It is a perfect companion to any savory or salty dish, giving it that touch of warmth and sweetness that it may need to take it over the edge.

 

 

Not sure when it has reached jam stage? Aim for a final temp. of 220 F or use the plate test! Freeze a plate when making the jam, place a bit of the cooked jam on it, let it sit for a minute and tilt. It should all move together like, well, jam! Works like a charm.

 

 

 

 

What jam flavors are your favorite to make? Comment below and let us know!