heirloom tomato jam

This jam is my favorite way to bottle up summer flavor and save it for those long cold winter months ahead, when fresh garden tomatoes are a distant memory. It has the bright tomato flavor, punched up with citrus and Moroccan spices.IMG_8465.JPGHow does one serve tomato jam? It’s lovely over crostini or flatbread with a nice soft cheese like ricotta or Port Salut. Or perhaps with some mini roasted meatballs. I’ve also been known to use it in place of pizza sauce, as a sweeter, more flavorful base. It would be lovely dolloped over top fried eggs with slices of avocado.IMG_8444.JPGIt’s relatively simple to make, but does require a fair amount of time, especially if you make a large batch. Though, peeling and seeding the tomatoes is not necessary. Just roughly cut them and throw them into a giant pot. With a few other ingredients and a few hours, some occasional stirring, and a bit of canning, you can have a taste of summer even when the garden has been covered in snow.IMG_8451.JPGIMG_8509.JPG

heirloom tomato jam
modified from Sheamus Feeley
16 heirloom tomatoes, washed, stems removed and roughly chopped*
2 oranges, zested and segmented
2 lemons, zested and segmented
1 ½ cups sugar
⅔ cup apple cider vinegar
2 Tbsp ras el hanout**
1 ½ Tbsp fresh ginger, finely grated
Coarse salt

Combine all ingredients in a large pot over medium heat. Cook down, with occasional stirring, especially to prevent tomatoes from sticking to the bottom of the pot. Continue reducing down until tomatoes thicken, into a “jammy” consistency. For a massive pot of tomatoes, this could take 3+ hours, but if you divide this recipe in half, expect about an hour (if not a bit longer).

Sterilize your jars and lids. With jam bubbling hot, scoop into sterile jars and seal. If any of your lids do not seal, store in the fridge for eating within a week. Properly sealed jam jars can last a year at room temperature, by which time you’ll be eating fresh tomatoes again.

* The tomatoes I used were medium to very large in size. I don’t think it’s necessary to weigh them. I typically just fill my largest pot.

** If you don’t happen to have ras el hanout on hand, mix up your own blend: 2 teaspoons coriander, 2 teaspoons cinnamon, 2 teaspoons turmeric, 1 teaspoon cumin, ½ teaspoon red pepper flakes, ½ teaspoon cardamom, ½ teaspoon ginger, ¼ teaspoon cayenne pepper.

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