A little over a week ago you may recall me bitching about how behind I was on canning tomatoes this season. Well here ya have it folks… behold… tomato jam! Oh, this isn’t just any tomato jam, this is an extra smokey char broiled tomato jam. While I realize that the season is coming to an end and it may be too late for a few of you to find good tomatoes, better late than never, right? I started this season off by first making pickled cherry tomatoes and have a few more recipes that I have yet to share (hint: preserves, sauce, etc.). This past Sunday we spent some time in the garden, and despite the overwhelming weeds there were still plenty of tomatoes to be harvested (thanks permaculture). 15lbs of juliet tomatoes to be exact. With over half of them being deemed as ‘seconds’, and the fruit flies centering in on their smelly good target, I needed to use them up fast. I plan on using this smokey jam in place of BBQ sauce and ketchup… smokey tomato jam and sweet potato fries, oh man, on man!
We are heading up to the Common Ground County Fair put on by the Maine Organic Farmers and Gardeners Association (MOFGA) in Unity, Maine this weekend. The fair is focused on celebrating rural and sustainable living in New England. I’m looking forward to the various workshops and events, in particular the “Making & canning low-sugar jams” as well as the “wine-making made easy” sessions. I’ll report back on Monday. Have a nice weekend and as always, thanks for putting up with Erin. 🙂
- 6 pounds tomatoes (I used julians)
- 1-3/4 cups sugar
- 1/2 cup fresh squeezed lime juice
- 1-1/4 Tbsp ground cumin
- 2-1/2 Tbsp smoked paprika
- 1/2 tsp cayenne pepper
- 1/2 Tbsp salt
- Wash tomatoes. Line un-greased baking sheet with tomatoes (1 layer). Broil tomatoes for approximately 30 minutes or until skin is charred enough to your liking.
- Blend charred tomatoes in a food processor or blender until chunky.
- In a large-sized, non-ionized pot combine tomatoes and remaining ingredients and bring to a boil. Reduce heat to low and simmer for about an hour or until jam-like consistency is reached. You'll want to stir the jam occasionally as it becomes thicker to avoid burning.
- Ladle hot tomato jam into prepared half pint jars leaving ~1/2 inch headspace. Wipe rims, apply lids and rings (finger tight) and process in a hot-water bath for 15 minutes.
- Remove jars from canner and let cool on a folded towel for 12-24 hours.