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.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
I weighed out 4.5 lb of tomatoes from my garden. That equalled about 4 cups of chopped tomatoes, nowhere near the 10 cups the recipe says 4.5 lb will yield. So not knowing which was correct--the recipe's weight or volume--I used about 5.5 lb of tomatoes with the same quantities as the recipe calls for of the other ingredients. I also peeled the tomatoes. It took 4-5 hours to cook down to a jam consistency, yielding a little less than 2 cups of jam. The jam was not too sweet.
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.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipe
This note is only visible to you.Double Check
Are you sure you want to delete your notes for this recipe?
Write a Review