Recipe courtesy of Merrilee Olson
This savory jam is not for tea and toast. Use it as a condiment with a rich cheddar cheese, grilled pork or roast chicken. It makes a fabulous addition to a grilled cheese sandwich.
If you have them, my favorite tomatoes for this are Black Plums or Black Cherokees, which are smaller than Romas, slightly spicy and a deep red-brown color. If you don’t have those, any tomato variety will do. This is a versatile recipe; feel free to substitute chili for a spicy tomato jam, or use anise seed, tarragon or thyme in place of fresh rosemary.
YIELD: 6 pints or 12 half-pints
- 14 pounds tomatoes, cored and coarsely chopped
- 4 shallots, minced
- 4 cups evaporated cane sugar
- 3 teaspoons salt
- 1/2 cup apple cider vinegar
- Juice of three lemons
- 6 (4-inch) sprigs fresh rosemary
Have your clean, sterilized jars and lids ready. Fill your boiling water bath 1/2 full and place on the stove over low heat.
Combine all of the ingredients except the rosemary in a heavy-bottom pot and bring to a boil. Lower the heat until the mixture is simmering and cook, stirring often, for 45 minutes. Add … Read More