Maybe it’s the crisping of the morning air telling me the end of the harvest is creeping up on us, but I couldn’t resist an urge to stuff things into glass jars this weekend. I made up a batch of yogurt with my market milk and, in response to family demand, did up a final round of my usual pickled green beans, plus a wasabi (!) version. Now every time I open the fridge, I’m tempted to open a jar and taste one for “readiness”.
This week the market also boasted mounds of apples, $10 a basket full, though since I’m not generally a sweets person, fruit preservation is not high on my list of priorities. However, I have had a craving for tomato jam ever since I tried it out at Woodberry Kitchen a few weeks ago. This unstrained version which I found in the NYTimes via the Wednesday Chef seemed like it would suit perfectly. Aside from some occasional stirring during its 90-minute cook time, it took pretty much no effort until I got a little sloppy pouring the hot liquid from the very hot pan into the small containers. Lesson learned.
Product review: It’s so amazingly spicy (thank you, garden jalapeno!) and sweet and tomato-y, this is a condiment that’s bound to go fast. Used as a pizza topping last night and a scrambled egg dresser-upper this a.m., I have already seriously dented the jar.
I may have to rethink sharing.
Sweet and Spicy Tomato Jam
From the New York Times
1.5 lbs ripe Roma tomatoes, cored and coarsely chopped
1 cup sugar
2 tablespoons lime juice
1 tablespoon grated or minced ginger
1 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1 teaspoon salt
1 jalapeno or other peppers, stemmed, seeded and minced, or red pepper flakes or cayenne to taste.
Assembly could not be simpler. Place all ingredients in a pot, stir, and bring to a boil. Don’t worry that there’s not much liquid–that will self-correct quickly as soon as the tomatoes start cooking. Reduce heat and simmer, stirring on occasion and breaking up tomato chunks with the back of your spoon, for about 90 minutes (adjust timing as consistency dictates–you’re going for a thick jam). Cool and pour into containers for storage. Makes about 1 pint.
