blissful eats with Tina Jeffers: tomato jam
We have been in crisis mode here for the last week. The cause? No tomato jam in the pantry! At the end of last summer while trying to figure out what to do with the glut of tomatoes coming from the garden I did some Internet searching and found a recipe for tomato jam. It comes from Food in Jars, a wonderful blog that focuses on canning and preserving, it has some great tutorials that will get you started on canning if you've been afraid to try. The first time I made the jam I did water bath can five pints and it was wonderful to open a jar in the dead of winter and see that beautiful jewel like color just waiting to be slathered on a cracker, yum.
2 1/2 cups sugar
8 tablespoons freshly squeezed lime juice
1 tablespoon fresh grated or minced ginger
1 tablespoon salt
1-3 jalapeños depending on how spicy you want it
1 cinnamon stick
1 star anise
3-4 coriander seeds
1. Make the bouquet garni by placing all the spices in the cheesecloth, fold it up into a little bundle and tie it with kitchen twine. Combine the rest of the ingredients and the bundle in a heavy medium saucepan, and Bring to a boil over medium heat, stirring often.
2. Reduce heat and simmer, stirring occasionally, until mixture has consistency of thick jam, about 1 hour 15 minutes. Taste and adjust seasoning, then cool and refrigerate until ready to use; this will keep at least a week in the fridge or frozen for up to 3 months.
Yield: About 5 pints.