Thursday, August 9, 2012

Tomato Freezer Jam

Keep things easy peasy during this hot summer and make tomato jam with just a few ingredients that are probably already on hand. This is going to go in a tomato tart later this week, but I can just imagine finding a jar of it in the back of the freezer come fall and re-living this wonderful tomato season.

Tomato Freezer Jam

1 quart cherry tomatoes
2/3 cup cane sugar
1 lemon (juice and strips of peel)
2 teaspoons crushed red pepper flakes
sea salt and cracked black pepper (to taste)

Halve all the tomatoes and place them in a large stockpot. Add sugar, lemon juice and peel, red pepper, salt, and pepper. Set pot on stove on on medium-low heat. Stir often. Let it cook for 1-2 hours until reduced by half and at a thick consistency. Let it cool before spooning into freezer jars. Keeps for about 2 weeks in the fridge, much longer in the freezer. (Makes about 3 cups.)

How would you use your tomato jam?


Anonymous said...

oooh tomato jam! i've never heard of that before but i bet its great!

tender b. said...

I love the idea of hiding it in the freezer for a nice fall surprise. Will it last that long? Probably not in this household.

Anonymous said...

could you use plum or roma tomatoes or big tomatos.

The Chubby Vegetarian said...

Sure, use what you have! It should turn out just fine.


Anonymous said...

Could you put the ingredients in a slow cooker and come out with the same results?