15 September 2008

tomato jam

From Mark Bittman’s column in The New York Times, 20 August. This is an amazing concoction. Our friend Betty cut the recipe from the paper and saved it for us. We made it while we watched the DNC. It has to cook over a low flame for a long time, but the result is pretty wonderful. If you have too many tomatoes (but, really, who ever has too many tomatoes?), cook ’em down this way. Or buy a bunch and make this. I just think you should make it. Make. It.

  • 1 1/2 pounds good ripe tomatoes (Roma are best), cored and coarsely chopped
  • 1 cup sugar
  • 2 tablespoons freshly squeezed lime juice
  • 1 tablespoon fresh grated or minced ginger
  • 1 teaspoon ground cumin
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground cloves
  • 1 teaspoon salt
  • 1 jalapeño or other peppers, stemmed, seeded and minced, or red pepper flakes or cayenne to taste (if you use the fresh pepper, leave some of the seeds for a bit of heat)
Combine all ingredients in a heavy medium saucepan, Bring to a boil over medium heat, stirring often.

Reduce heat and simmer, stirring occasionally, until mixture has consistency of thick jam, about 1 hour 15 minutes. Taste and adjust seasoning, then cool and refrigerate until ready to use; this will keep at least a week.

Yield: About 1 pint.

Here’s a link to the article from which this recipe comes:
Bittman, Mark. 2008. “A sweet science without tomato cans,” The New York Times, 20 August.

2 comments:

  1. I assume I could freeze it?? Sounds great! I Will make it! :-)

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  2. This does sound like a wonderful tomato recipe! I can imagine how delicious this will taste when the tomato season is well and truly over. Thanks for sharing the recipe!

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