| Level: | Easy |
| Total: | 1 hr 15 min |
| Active: | 15 min |
| Yield: | 1 cup of tomato jam |
Instructions
- Score an X in the bottom of 3 pounds of tomatoes and cook in boiling water for about 30 seconds. Drain, transfer to a bowl of ice water, then peel and dice. Combine the tomatoes with 1 cup granulated sugar, 1/2 cup light brown sugar and 2 tablespoons cider vinegar in a large pot over medium heat. Add 1/2 teaspoon kosher salt, 1/4 teaspoon each ground coriander and cumin and the juice of 1 lemon. Cook, stirring, until thick, about 1 hour; let cool. Serve with cheese and crackers.
Reviews
I loved the flavor of this recipe and it’s great on fries and burgers. The next time I make it, I will use regular size tomatoes and peel them. I wasn’t a fan of the peelings left in the jam.
Be aware, with amount of sugar you use the result is extremely sweet.
Absolutely excellent!
Fantastic!!
Delicious! Simple to do – mine took nearly an hour to cook down to a jammy consistency. I put it on crackers with ricotta- so good! Makes about a pint.
Family favorite!