Jam Up and Jelly Tight

Am I dating myself?  Yep...this is an Archie's song.  I always thought myself to be more like Betty than Veronica.  Betty was the cute one, Veronica was more glamorous.  Yep, I'm Betty...she would have been the one in the kitchen whipping up dinner for Archie.   Personally, I don't think Veronica would EVER have cooked for Archie OR Reggie.  She's probably a kept woman now, living with Jughead and drinking V-shakes and Martinis to keep her cartoon character figure.
 
What was I talking about?  Oh yeah, Jam...TOMATO Jam. 

Tomato Jam is a decadent, sumptuous and spicy gift from the summer garden.  Think of all those extra tomatoes you are picking right now.  They simply need a little nudge and some love and in a mere hour or two of easy labor, you can give birth to your own half-pint jars of this tomato treasure. 

"Ewwwww...sweet tomatoes...yuk!"  Yep...I heard that and I'm with ya.

I don't have a sweet tooth per se.  My motto has always been, "My favorite dessert is seconds" (helpings, that is).  So...please don't let the word 'jam' throw you.  Tomato jam is more like a chutney, should you choose to make yours a bit chunky.  It's like a fruit spread if you want a smoother texture.  It's all dictated by how finely you chop your fruit.  Yes, darlings, tomatoes are fruit.   Tomato Jam is sweet and spicy and can be enjoyed on a crostini with a bit of sharp, stinky cheese for a delightful accompaniment to wine.  On a morning bagel with cream cheese, it makes you glad you got out of bed.  It is the freaking BOMB when schmeared on a rare burger in place of the oh-so-bourgeois ketchup.   I even like mine as the "T" in a BLT.  Trust me, once you taste it, you'll know where your version fits into your own culinary world.

This recipe was adapted from one I found in the NY Times.  Mark Bittman is pretty much a genius and it took little to improve on his recipe.  He called for cloves, I opted for allspice.  I doubled the cumin and used both cayenne AND crushed red pepper.  Do you see where I'm going with this?  Yep...I like to keep things SPICY.  Don't worry, there's enough sugar to balance the heat.  Your friends will beg you for this recipe...just don't get silly like me and call it "To-Jam".  Disgusting.

Tomato Jam

Makes about 2 half-pint jars

2 pounds ripe tomatoes, cored and coarsely chopped  (Cherry, Grape or Roma tomatoes preferred)                                                                                                         
If using cherry or grape tomatoes, simply cut in half. Do not core.
1 1/3 cup sugar
2 fresh limes, juiced and zested
1 1/3 tablespoon fresh grated or minced ginger
2 teaspoons ground cumin
1/4+  teaspoon ground cinnamon
1/8 teaspoon ground allspice (or ground cloves)
1 1/3 teaspoon salt
1/4 teaspoon red pepper flakes      
1/4 teaspoon cayenne pepper

1. Combine all ingredients except lime zest in a heavy medium saucepan, Bring to a boil over medium heat, stirring often.

2. Reduce heat and simmer, stirring occasionally, until mixture has consistency of thick jam, about 1 hour 15 minutes. Taste and adjust seasoning.  Add the lime zest. Cook for one more  minute.  Pour into hot, sterilized jam jars, wipe any jam off the jar edges, then screw the lids on.  Allow jars to cool completely before storing in the refrigerator.  Jam will keep for two months+.

If you do not have jam jars, you may store in a CLEAN and sterile plastic container.

If you want to store these jars in the pantry you must process them in a water bath.  Simply place tightly closed jars in a pot of  boiling  water for ten minutes.  The water must cover the jars by at least one inch.  After ten minutes, remove jars. Being sure that no liquid is seeping out.  (This means that you do not have the lids on securely enough.)  Allow to cool.  Once the jars cool you will hear the lids “pop” as they are creating a proper vacuum seal.  Properly processed and sealed jars will keep unopened for a year. 

Enjoy!