“Yes, that’s it! Said the Hatter with a sigh, it’s always tea time.”
–Lewis Carroll, Alice in Wonderland
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I have a crazy wonderful group of friends, who happen to love themed parties. We typically hold two each year; one at Yule and another in the middle of the summer. This past summer, we borrowed a bit from the Mad Hatter, and held our own potluck “mad” tea party.
There were many tasty offerings, both savory and sweet. But, my favorite, by far, I nearly overlooked as I attempted to sample from each tea table. You may be able to see it, — there, on the top two green plates in the photo on the right — tiny bits of a deep, luscious red, nearly covered by small squares of white cheddar cheese.
I’m talking about tomato jam. I never had it before, and I will never let a summer go by without making some from my own homegrown tomatoes. I just might cry with joy some cold, rainy day this coming winter, when I open a jar and chase those blues away.
Tomato Jam
I honestly can’t say whose recipe this is, but it truly isn’t mine. My friend, Lisa, brought it to the party, and I believe she got it from foodinjars.com. Whoever you are, I will be ever grateful for your sharing this delicious recipe!
ingredients
- 5 pounds tomatoes, finely chopped
- 3-1/2 cups sugar
- 1/2 cup lime juice
- 2 teaspoons freshly grated ginger
- 1 teaspoon cinnamon
- 1/2 teaspoon ground cloves
- 1 tablespoon salt
- 1 tablespoon red chile flakes
Combine all ingredients in a large, non-reactive pot. Bring to a boil and then reduce temperature to a simmer, stirring regularly. Simmer, until the jam reduces “to a sticky, jammy mess”, about 1-1/2 hours.
When the jam has reached the desired consistency, remove from heat, fill sterilized jars, and process in a water canner for 10-2o minutes (depending on jar size). Remove from the water bath and allow the jars to cool before storing in a cool, dark place.
Yield: will vary, but I got a total of 4 pints. I divided it into both 1/2-pint and 1/4-pint jars.
I am sharing a note on this recipe: DO NOT PEEL TOMATOES. I have several tomato recipes on this site where I share a method of broiling tomatoes in the oven and removing the skins, as they often remain as leathery bits, if left in a dish. However, the skin and seeds in this recipe add a very much desired texture, and they also help to reduce the sweetness often found in fresh, heirloom tomatoes.
There are many ways to serve this jam. It is a great substitute anywhere you might use ketchup. Tomato Jam is also the perfect accompaniment for all kinds of meats and sausages. It really dresses up a simple grilled cheese sandwich! One of my favorite uses has to remain the way it was originally served to me: spread on a water cracker, and topped with a small slice of sharp, white cheddar cheese. DELICIOUS!!