Tomatoes
are bountiful in the garden, despite the terrible heat we have had. This year,
I decided to try tomato jam. I am not a big fan of sun-dried tomatoes and
thought the jam might be a good substitute when I need a punch of tomatoes in a
recipe.
This
recipe calls for diced tomatoes but you can substitute fresh tomatoes for the
diced, approximately 8 fresh for 14 oz. diced canned tomatoes.
Saute
onion and garlic until translucent, about 5 minutes
Add
tomato with juice, sugar, thyme, salt and black pepper.
Cook
over medium heat until almost all the liquid evaporates.
This step varies over
the juice of the tomatoes. For the fresh tomatoes, it took 2 ½ hours. I am sure
this step would be shorter for canned tomatoes.
Cool.
Add
to jars and process in a water canning bath.
Makes
2 ¼ cups of jam. I will use it on some sausage sandwiches I have with peppers
and onions. You could also make it hotter with peppers or hot sauce.
You
can use it as a substitute for ketchup. Think of burgers or egg sandwiches. Yummy.
I
am saving these for Christmas gifts, too.
Tomato
Jam
- 1 tablespoon olive oil
- 1 cup (scant) finely chopped onion
- 1 garlic clove, minced
- 2 14-ounce cans diced tomatoes in juice
- 1 tablespoon sugar
- 1/2 teaspoon dried thyme
- 1/2 teaspoon coarse kosher salt
- 1/4 teaspoon black pepper
This looks delicious! Great pictures too. I am your newest follower. Thanks so much for stopping by Posed Perfection last week and leaving me a sweet note about my thrifty kitchen island. I hope you will visit again and maybe even "follow me" back. Have a great week!
ReplyDeleteBlessings,
Nici
This looks delicious! Great pictures too. I am your newest follower. Thanks so much for stopping by Posed Perfection last week and leaving me a sweet note about my thrifty kitchen island. I hope you will visit again and maybe even "follow me" back. Have a great week!
ReplyDeleteBlessings,
Nici