There comes a point in the summer when you’re simply sick of tomatoes. Sadly, our garden hasn’t measured up this year and we haven’t reached that moment. So we…gulp…bought a big bag of tomatoes at the farmer’s market yesterday @ $2/lb to take advantage of someone else’s bounty.
Why? Because I got hooked last summer on this recipe.
Honey Tomato Jam is a great savory spread for almost anything. Smear it on a burger bun. Put out some goat cheese and crackers with this jam and it’ll disappear. The honey and ginger and citrus and spices pack a punch.
Or do what I did last year: Buy some pretty 8-oz. containers and distribute to your friends. Mine brought back to the containers, likely in hope of a repeat performance this year!
Honey Tomato Jam
4 pounds tomatoes, finely chopped, skins and all
1 large sweet onion, finely chopped
1 1/4 cups honey
1/2 cup bottled lime juice
1 tablespoon sea salt
1 tablespoon freshly grated ginger
1 tablespoon red chili flakes
1 teaspoon cinnamon
1/2 teaspoon ground cloves
Combine everything in a low, wide, non-reactive pot. Bring to a boil over high heat and then reduce to medium high. Cook the jam at a low boil until it reduces to a sticky thick jam, stirring regularly. This will take 1-2 hours, depending on the juiciness of the tomatoes. Watch carefully at the end so it doesn’t scorch. When no more liquid surfaces, take the pot off the heat and stir for 2-3 minutes to achieve maximum jamminess.
At this point, you can put up the jam in a water bath so it’ll keep into the winter. Or put it into aforementioned containers, refrigerate, and dole out to friends. Fills six 8-ounce containers.
Sandy Johnson is a journalist and a gardener, equally passionate about both. She lives in Alexandria, VA. Visit her on her blog, Grassroots & Gardening
