Wednesday Recipes: Tomato Jam

Dear Readers, this is the kind of recipe that just sounds strange, but then you try it and you're like, where have you been all my life? So yummy--this jam is great on top of a block of softened cream cheese with crackers, or as a base for bruschetta or a sandwich spread. So many uses!

Tomato Jam

Ingredients:

One for you and one for a gift!

3 pounds of Roma tomatoes

1 cup granulated sugar

1/2 cup light brown sugar

2 tablespoons cider vinegar

1/2 teaspoon kosher salt

1/4 teaspoon ground coriander

1/4 teaspoon ground cumin

Lemon

Directions:

1. Score an X in the bottom of three pounds of tomatoes and cook in boiling water for about 30 seconds (I check to see if the peel has split down the side).

2. Drain, transfer to a bowl of ice water, then peel and dice.

3. Combine the tomatoes with sugar, brown sugar, and cider vinegar in a large pot over medium heat.

4. Add salt, ground coriander, cumin, and the juice of one lemon (roughly 2 tablespoons).

5. Cook, stirring, until thick, about 1 hour; let cool.

6. Store in sealed jars for months; unsealed jar for several weeks.

Note: This recipe came from the Food Network Magazine, July/August 2020.