Late Summer’s Harvest – Homemade Tomato Jam

With a hearty welcome of not only the Autumn season, we gladly embrace the idea of the season and the month of October.

Southern Californians don’t really get to enjoy this change of season for quite some time, if at all. For example, our first week of October opens with severe weather alerts and the dreaded Santa Ana conditions that has scarred many of us due to experiences and memories of wildfires. So, you see, the change of season is really a state of mind if you live in this part of the country.

One thing that is for sure…the last of my garden’s late summer tomato harvest has been all used up in this gorgeous, deep red tomato jam!

A healthy batch of Tomato Jam.

Tomato Jam? Yes, it’s tomato jam! I understand whole heartedly now why there are jams, jellies preserves, fruit pies, cobblers and crisps. I think it’s something you really don’t notice or appreciate until you’re in the dilema of “what to do with your abundance of garden harvest?” I learned a lesson this year in gardening tomatoes. I don’t really need that many tomato plants to enjoy growing my own and having enough for my husband and I to enjoy. But alas, the summer tomatoes and peppers have already been retired and replaced with new vegetable plants for the fall!

Tomato Jam

I really liked the method of this recipe and the versatility in use of tomato jam. Depending on the size of your tomatoes, prep time can be quick or take some time. I used our garden Roma tomatoes, which were a tad smaller in size than what I find in the grocery store. Prep time was a little longer than I expected as I seeded each of those tomatoes to weigh in at just 4.5 pounds.

Adding a spicy element is preference. The original recipe from Fine Cooking uses red pepper flakes. I substituted serrano peppers in place of the dried flakes and felt that it still could’ve used a pepper or two more. Next time I may try it with the pepper flakes to compare the outcome.

Sweetness? Yes. The original recipe was too sweet in my opinion. While I wasn’t aspiring for marinara sauce or ketchup, 3/4 cup of sugar was just too much. I’ve cut it down to 1/3 or a 1/2 cup. Again, purely preference.

If I come across those gorgeous dry-farmed tomatoes again, I would like to make this recipe again with my modifications and have more jars of luscious, deep red, rich tomato concentrated flavors all wrapped up in this homemade tomato jam!

Tomato Jam – up close and personal!

• Slice the tomato in half along the equator. Squeeze the tomato over a bowl to release the juice and seeds.
• Alternatively, you can also slice the tomato in quarters and scoop out the seeds.

• Spread on olive-oil or garlic-rubbed, toasted slices of crusty baguette – either solo or with a layer of ricotta (adding some proscuitto would be heavenly too).
• Use it as a layer in a tomato or vegetable tart.
• Toss it up in a pasta dish!
• Shake it up in a viniagrette for use in a salad, marinade or dip.
• Use it alongside cooked eggs for breakfast.
• Share your tomato jam as late summer or early fall food/jar gifts.
• Prep up some batches to use in the cooler months to add to soups and stews.
• Your turn….any suggestions?

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Homemade Tomato Jam

Prep Time: 20 minTotal Time: 3 hrs and 50 min

16-20 ounces

Ingredients

• 1/3 to 1/2 cup granulated sugar
• 1/4 cup white wine vinegar
• 1/4 cup water
•  
• 4 1/2 pounds ripe tomatoes: cored, seeded and coarsely chopped (about 10 cups)
• 2-3 serrano peppers or 1 jalapeño pepper (optional if you want it spicy), stemmed, seeded and coarsely chopped
• 1 teaspoon Kosher salt

Method

1. In a large 5-6-quart pot, add the sugar, vinegar and water.
2. Cook over medium heat until the sugar dissolves and the mixture appears syrupy, about 5-10 minutes.
3. Add all of the tomatoes, peppers and salt.
4. Cook over low heat, stirring occasionally, until the tomatoes have broken down and the juices thicken, about 3 1/2 hours (your time may vary depending on the consistency perference).
5. Season to taste with additional salt, if desired. Let the jam cool completely at room temperature.
6. Transfer to tight sealing jar(s) and refrigerate.
7. Jam can be refrigerated for up to 2 months. © Images & content: Cristina A-Moore for TeenieCakes.com.

Teenie Notes

• See my notes in the post regarding seeding tomatoes.
• Cook to desired consistency. I cooked for up to 3.5 hours and felt it still could’ve been even thicker (preference).
• There will be chunks of tomatoes with their skins. If this is not preferable to you, skin the tomatoes before using.

Cristina A-Moore | Teenie Cakes

source loosely adapted from Fine Cooking