All Jammed Up! Creating Savory Tomato Jam From Heirlooms

Use any variety of tomato for this jam
Use any variety of tomato for this jam – the riper, the better
Tomato jam on a slab of bread
Tomato jam on a slab of bread

Yes, yes, I know tomatoes and jam is an oxymoron, but when I spotted a  recipe for tomato jam that included chocolate, I was hooked. After all, I had tasted and enjoyed tomato sorbet which is another sweet treatment for my favorite garden edible, so I was willing to give jam a try.  To clinch the matter, the recipe called for 5 pounds of tomatoes which would put a dent in my accumulated stores on my kitchen counter.

Rainbow of heirlooms
A day of picking tomatoes
I love this “mushroom” type of tomato
Berkeley Tomato

The recipe that I found called for black brandywine tomatoes.  I did not grow that variety this year, so just used the various varieties that I had on hand.

The process of making tomato jam
The process of making tomato jam

An immersion blender is the easiest and fastest way to create a smooth consistency before you start to cook them in a dutch oven on the stovetop.  And it saves considerably on cleanup.  If you don’t have one, you could easily use a blender or food processor, but put an immersion blender on your Christmas list as it will make your cooking life sooo much easier.

The Recipe

Free-Printable-Recipe-Card-from-Home-Cooking-Memories1

 

Lay the cut edges down into the olive oil on a cookie sheet
Roast for about 45 minutes to an hour and throw everything including the juice into a dutch oven
After roasting, use an immersion blender to make it smooth
Cook for at least 2 hours to reduce the volume by half; It will be thick!
I didn’t have a block of bittersweet chocolate so threw in some chocolate chips
I made enough to fill 2 pint jars

I used my jam on freshly fried corn fritters and it was delicious! I want to try a big dollop on a brie wheel for the ultimate appetizer.

Tomato jam on corn fritters
Tomato jam on corn fritters

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