Would you say no to a perfect tomato jam? Certainly I would not. And if one day, you come across the tomato jam that is so delicious, luscious and savory, would you miss the chance of knowing the secret ingredients behind it? Once again I must say, certainly I would not. If you taste a sweet jam, it is something that we like but may be not going to be crazy about. On the other hand, when it is a savory yet sweet tomato jam, it would certainly be so extraordinary. And here is the recipe to make such a rich of flavor jam:
Ingredients:
4 pounds of plum tomatoes or other types of tomatoes that are of smaller sizes. Grape and cherry tomatoes are the perfect examples.
1 cup of fresh basil, chopped
1 cup of chopped sweet onion. Vidalia is one of the best sweet onions for this recipe
0.5 cup of brown sugar
1.5 cups of granulated sugar
1 tablespoon of salt
0.5 tablespoon of coriander
0.25 teaspoon of cumin
0.8 cup of cider vinegar
0.8 cup of balsamic vinegar
Juice made of one lemon
Instruction:
1. Clean the tomatoes as well as removing all the stems.
2. Cut the tomato end with and X by using a sharp knife.
3. Prepare a big bowl of ice water bath
4. Boil four quarts of water by using a non stick pot. While still hot, drop the tomatoes into the pot. You can see that the skin will start to peel. When this happens, then you need to remove the tomatoes and put them in the ice bath. Meanwhile, empty the pot from hot water to be reused later on.
5. By now, the tomatoes can be easily peeled. Once all the tomatoes are peeled, chop them before placing back to the pot that was used to boil the pan and now already dried.
6. Gather all the ingredients and then add them all to the chopped tomatoes. Over low heat, boil them all. This mixture may need to be cooked for about two or three hours. You will know when it is done if you see that this mixture have reduced to become a thick jam. One thing for sure is that you will need to check and mix it continuously so that it will not burn.
7. Once finished, you can store them in glass canning jars of 8 once size. These cans can be stored in the refrigerator for up to two weeks but it is not recommended to have them longer there.
