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Recipe

Summer Tomato Jam

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Scott Phillips

Yield: Yields about 1-1/2 cups

Sweet but not too sweet, this jam has a texture so luxurious and refined that it’s hard to believe it’s so easy to make. It’s great on burgers in place of ketchup or served alongside grilled lamb or salmon. It also pairs exceptionally well with cheeses and cured meats.

Ingredients

  • 3/4 cup granulated sugar
  • 1/4 cup good quality white wine vinegar
  • 4-1/2 lb. ripe tomatoes, seeded and coarsely chopped (about 10 cups)
  • 1 tsp. crushed red pepper flakes (optional)
  • Kosher salt

Nutritional Information

      Nutritional Sample Size per 1 Tbs.
      Calories (kcal) : 40
      Fat Calories (kcal): 0
      Fat (g): 0
      Saturated Fat (g): 0
      Polyunsaturated Fat (g): 0
      Monounsaturated Fat (g): 0
      Cholesterol (mg): 0
      Sodium (mg): 25
      Carbohydrates (g): 9
      Fiber (g): 1
      Protein (g): 1

Preparation

  • In a 5- to 6-quart pot, combine the sugar, vinegar, and 1/4 cup water. Cook over medium heat, stirring occasionally, until the sugar dissolves and the mixture looks syrupy, about 5 minutes.
  • Add the tomatoes, red pepper flakes (if using), and 1/2 tsp. salt.
  • Cook over low heat, stirring occasionally, until the tomatoes have broken down and the juice has thickened, 1-1/2 to 2 hours. (You may need to stir more frequently as the jam thickens.)
  • Season to taste with salt. Let cool to room temperature, transfer to a jar, and refrigerate for up to 2 months.

Reviews

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Reviews

  • karolynl | 11/21/2014

    This is the best. But like all the others have said it's way too sweet for me. I used 1/2 cup of coconut sugar, and it was perfect, and extra red pepper flakes. I have now made this 3 times, the family can't get enough of it. Great on grilled cheese sandwiches.

  • User avater
    tscholl | 09/09/2014

    Delicious! But because we don't make 1 c. of anything in this house, I went to work to adapt the recipe for larger quantities for canning:2 c. sugar,1 c. vinegar,approximately 18 lbs. tomatoes (1 peck, or about 30 medium to large tomatoes), cored, seeded and coarsely cut,2 tsp. red pepper flakes.When you are satisfied with the consistency, balance flavors, adding more salt, sugar, or vinegar, as needed. The jam will generally be served cold or at room temperature, so some of the stronger flavors will recede and blend as the product matures.Remember that the red pepper flakes become more assertive with the longer cooking time.Jar and process for 15-20 minutes in boiling water (consult a canning guide if you're unfamiliar with the process).Yield: 6-8 pintsJarred in small, - or 1-pint jars, this jam makes a terrific hostess gift. The color is beautiful, and attaching Barbara Lynch's tips for using tomato jam (credited, of course) will make this a great holiday treat for your friends.

  • IslandJulia | 09/06/2014

    I wish I would have read the reviews first, because I think this is way too sweet. Also, I wish I had followed my intuition and peeled the tomatoes in addition to seeding them. I spent an hour stirring and picking out the skins. Did anyone peel their tomatoes? Was it implied in the recipe, or did I just miss it? Or are the skins meant to be left in?

  • springs9 | 09/06/2014

    Made this yesterday, fun and easy to make, only comment a little to sweet for me but would make it again with less sugar. Will be taking this on a picnic and look forward to the comments

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