1) The phrase "tomato jammy jam" which is likely a riff off of an old In Living Colour episode or House Party 2, both gems of the 1990s. Or....
2) Well, I guess since a tomato is a fruit, it would make a good jam.
But until a month ago, I had never tried it. I got to sample a homemade tomato jam for the first time at our local farmers' market and I was hooked. And they just so happened to share the recipe. So I made this jam as an appetizer for a dinner I was cooking a few weeks back. It made a decent amount so I brought it to a few other events and it was a big hit. If I had proper canning equipment, this would make a great gift for others. While tomato season is behind us, I'd suggest bookmarking this to try next year. It is totally worth the effort.
I served the jam on melba toast with chevre cheese.
Tomato Jam (makes 2 quarts)Ingredients:
- 3 1/2 lbs of tomatoes, coarsely chopped
- 1 small onion, chopped
- 1 large red bell pepper, chopped
- 1/2 cup brown sugar
- 1 cup granulated sugar
- 1 tsp salt
- 1/2 tsp coriander
- 1/4 tsp cumin
- 1/4 cup cider vinegar
- Juice of 1 lemon
Put all ingredients in a 2-quart pot. Bring to a gentle boil, then reduce heat to a simmer. Cook until thickened to a jam-like consistency, about 3 hours. Be sure to stir on occasion to make sure it doesn't burn or stick to the bottom of the pot. Transfer to glass jars and refrigerate for up to two weeks.