I'm jammin' with tomato jam this week. With an abundance of fresh tomatoes I decided to try something different and make tomato jam. On a grilled cheese, paired with crackers and cheese or served with hard boiled eggs for brunch I absolutely love the sweet and spicy flavor of this tomato jam.
Tomato Jam (adapted from Mario Batali)
2 pounds of fresh tomatoes
1 1/2 cups light brown sugar
1 tablespoon honey
1/2 lemon (juice and zest)
1/4 teaspoon salt
1 teaspoon red pepper flakes
Score the tomatoes and blanch them in boiling water. Prepare and ice bath for the tomatoes and remove the skin. Crush the tomatoes and place them in a medium saucepan with the brown sugar, honey, lemon, salt and red pepper flakes. Stir the mixture and bring to a simmer for at least 15-20 minutes. Allow the mixture to continue cooking to a thick syrupy consistency for 45-50 minutes. Put tomato jam in jars or use immediately for serving.