Sunday, August 10, 2014

Tomato Jam

Easy and delicious! What could be better?

The ever-sweet-tasting heirloom tomatoes are coming on, but that which sparked the need for this was basically two-fold: my cousin Paula and husband Bob came to visit, and we traveled to King Estate Winery for lunch; the appetizer that was ordered had a side of tomato jam about which Paula and I oohed and aahed. Sweetener... clove? cumin?

Tomato Jam from Diana's kitchen

1 1/2 pounds of (Cherokee Purple) tomatoes, skins removed, cored and diced
1/4 cup raw unfiltered (local) honey
1/4 cup, plus 2 teaspoons Sucanat (Organic unrefined sugar cane) 
2 TB of freshly squeezed lime juice
1 TB of minced ginger 
1/4 tsp ground clove
1/2 tsp cinnamon
1 tsp cumin
3/4 tsp salt
1 jalapeno, finely diced (optional, but we like a bit of heat)

Combine all ingredients in a heavy saucepan and bring to a boil. Reduce heat and simmer until mixture has a thick, jam-like consistency_ 60 to 75 minutes. Stir often. Freeze or can, but it will keep in the refrigerator for several weeks.

Served atop a sourdough rye crostini that we make, goat cheese, and folks with whom we have shared this appetizer have exclaimed, "We could make a meal out of this!" Accompanied by a dry champagne, hope you enjoy it as much as we.

Love that Cherokee Purple
Cherokee Purple