Meatless Monday-5 More Minutes of Summer Tomatoes, Please!

Oct 2012

If you could have 5 more minutes of summer, what would you wish for? I must admit, i’d have a pretty long list, but at the top for food, would be summer tomatoes! Sweet, delicious, and a taste that can’t be matched other times of the year, tomatoes represent the essence of summer meals for me and my family. Meatless Monday is stretching out the summer taste just a bit longer with this recipe for tomato jam.

Farmer's market summer heirloom tomaotes

This summer, I had a bit of an epiphany. Once I discovered that it was possible to make the same delicious recipes for canning in small batches and not have to go through the whole water bath process, it became just like making a side dish to go with a meal. Mustards, chutneys, relishes, refrigerator pickles, the list goes on and on. And what a flavor boost. Each time I made roughly 3 pints, and I either exchanged with a friend who was doing the same thing, or had a perfect hostess gift for a weekend party.

Farmer’s markets were overflowing with different varieties of tomatoes this year. I felt like there was an abundance when compared to years past. Heirlooms were everywhere!

The point with skipping the sterilization route is-if you won’t eat your efforts within a short period of time, pop it in a freezer container and come winter, there will be a delightful little treat waiting for you to defrost and savor. It didn’t last long enough in our house-as I’d often come down to a sticky spoon resting in the sink in the morning. It’s that good!

Summer’s Tomato Jam

3 pounds assorted tomatoes-chop into small pieces

2 cups granulated sugar

1 freshly squeezed lime

1 1/2 t. Freshly grated ginger

1 T. cinnamon {if you have a stick-freshly grate it, the added flavor is well worth the effort}

1/4 t. ground cloves

1/2 t. ground coriander

1 T. Salt

2 t. Red pepper flakes {this makes it’s pretty spicy-so if you like less heat-reduce the amount}

Combine all the ingredients in a large, non reactive pot. You do not need to peel the tomatoes, the skin adds a nice texture to the jam. Bring the mixture to a boil, and reduce heat to let the liquid cook down. Stir regularly, and eventually {about 2 hours} the jam will be a lovely, thick deliciousness. When it has cooled enough to handle, pour the mixture into your clean jars. I usually pour the mixture into a large Pyrex measuring cup to help get it into the containers. Wipe the rims, and store in the fridge, or the freezer if you will not devour it within two weeks.