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| Two double batches' worth - Summer 2012 |
I don't do a lot of canning, but I found Mark Bittman's Tomato Jam recipe while looking for something a bit more savory to spread on homemade bacon cheddar scones. His recipe makes a couple of half pints' worth to store in the fridge for a week, but I ended up putting these in canning jars and processing them in a water bath so friends and family can enjoy this treat during the winter.
I go the extra step and peel the tomatoes, except for any smaller-sized ones. I also enjoy using a mix of locally grown romas, to give it some meatiness, and heirlooms such as purple cherokees and lemon boy, to really give it some variation in color and flavor. I've had success in making double-batches in multiple pans at once, but I did not get the appropriate increase in yield when making more than that in one pan. So a double batch will get you approximately 4 half pints. I've also used some smaller jars for holiday gifts.
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| Cooking three double batches - Summer 2013 |
Besides enjoying this on scones, I like to dip roasted or grilled pork tenderloin in it, or use it on a sandwich with Benton's bacon and fresh tomatoes.
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| Ready to enjoy! |
What would you serve with tomato jam?
