Several years ago a colleague asked me to make tomato jam to be served with ice cream. I thought this would be the worst thing I had ever made. But I grudgingly agreed to make tomato jam for ice cream. Being the food person that I am, I knew this would not work. Ha, to my surprise, it was wonderful! It just goes to show one should always keep an open mind. You never know what your next surprise might be.
After nursing my bruised ego, I started to think about what a tomato really is, a fruit. Why not make a jam with it? While summer is rapidly coming to an end, tomatoes are in full swing. Your local farmers market should still have a plethora of tomatoes. Why not grab a few and make tomato jam.
Tomato jam can be spicy, with hot peppers and vinegar and served with meat dishes. It can also be slightly sweet and served for dessert.
A note of caution, these jams should not be canned for later use. It can be stored in the refrigerator for a couple of weeks.
This is my version of spicy tomato jam that I serve with meat dishes. If you would like other recipes using seasonal produce, check out Discover Seasonal Cooking on the UNL-Extension food website. You will lots of great recipes for seasonal produce as well other food information. We aim to be your one stop source for food information.
2½ cups peeled, seeded, and chopped tomatoes or
1 can (14 ounce) diced tomatoes
⅓ cup rice wine vinegar
2 Tablespoons sugar
1 Tablespoon light corn syrup
1 Tablespoon honey
2 teaspoon minced garlic
⅛ teaspoon red pepper flakes
1. Combine all ingredients in a small saucepan and bring to a boil.
2. Reduce heat to a simmer and cook, stirring occasionally until most of the liquid has evaporated, about 20 minutes.
3. Remove pan from heat and allow to cool to room temperature before serving.