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Tomato Jam
Tomato Jam is a fantastic way to use ripe tomatoes. The natural sweetness of tomatoes makes a great jam that's awesome on things like avocado toast or with a charcuterie board.
Equipment
Ingredients
- 2 tablespoons Olive Oil
- 1 Shallot, or ½ small onion
- 2 cups Cherry tomatoes, or grape tomatoes
- 2 teaspoons Apple cider vinegar
- ⅓ cup Brown sugar
- ¼ teaspoon Salt
- Red chili flakes, optional
Instructions
- Place olive oil in a small saucepan over medium heat.
- Dice shallot or onion, then add along with the tomatoes to the saucepan.
- Cook until the tomatoes can be easily crushed by the back of a spoon, about 5 minutes.
- Add apple cider vinegar, brown sugar and salt (and optional red chili flakes).
- Continue to cook for 10 minutes, stirring occasionally.
- Reduce heat to low, crushing the tomatoes occasionally as needed, for 5 minutes.
- Remove from heat and allow to cool before using or storing
Christina's Notes
- Use Ripe, Fresh Tomatoes: The best flavor comes from ripe, in-season tomatoes. The simmering time concentrates the essence of late-summer tomatoes and results in savory jam.
- Simmer Gently: Cook the jam over medium-low heat to prevent burning and allow the flavors to meld slowly.
- Stir Frequently: Stir the jam regularly, especially as it thickens, to prevent sticking to the bottom of the pot.
- Skim off Foam: If any foam forms on the surface during cooking, skim it off for a clearer jam.
- Taste and Adjust: Taste the jam towards the end of cooking and adjust sweetness, acidity, and seasoning as needed. Good tomatoes and balance are crucial.
- Let it Cool Completely: The jam will thicken further as it cools. Don't judge the final consistency when it's still hot.
- Serve this With: Tomato jam uses include being served with Easy Chunky Guacamole or Charcuterie Skewers.