Tomato Jam is an aphrodisiac in a jar

Name: Heirloom Tomato Jam
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 12 servings
Ingredients: 6 cups tomatoes (peeled mostly seeded, chopped); 4 nectarines or peaches (peeled and diced); 1 cup lightly caramelized onion (2 medium yellow onions, oil); bay leaf; salt & pepper to taste; minced hot pepper or chili flakes to taste; 1 TBSP fresh lemon juice; 3 cups sugar (or 2 cups sugar plus 1 cup brown rice syrup)

Tomato season is a a wonderful time for lovers of this aphrodisiac. Members of the nightshade family, tomatoes were once considered poisonous. But once the myth was dispelled, lovers the world over developed a lust for this plump fruit.Unfortunately, tomatoes are among the fruits that must be enjoyed in season.Heirloom tomatoes ship poorly. Those fruits found in winter and spring have been bred not to bruise and usually offer flesh the consistency of cardboard. That’s why Anne Janzen created this Heirloom Tomato Jam for us.

Enjoy summer tomatoes all year long

When your ripe tomatoes are practically falling off the vine, this recipe provides the perfect way to preserve them. We love any recipe that allows us the aphrodisiac of heirloom tomatoes the whole year round!

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Heirloom Tomato Jam

Prep Time

20 mins

Cook Time

10 mins

Resting

23 hrs 14 mins

Total Time

30 mins

What to do with a bumper crop of ripe tomatoes? This heirloom tomato jam recipe is the perfect, easy solution. It will allow you to enjoy the flavor of your favorite tomatoes year-round.

Course: Appetizer

Cuisine: American

Dish Type: condiment, jam

Cooking Style: preserving

Seasonal: autumn, Labor Day, summer

Ingredient: tomato

Servings: 12 servings

Created by: Anne Janzen

Ingredients

6 cups tomatoes peeled mostly seeded, chopped
4 nectarines or peaches peeled and diced
1 cup lightly caramelized onion 2 medium yellow onions, oil
bay leaf
salt & pepper to taste
minced hot pepper or chili flakes to taste
1 TBSP fresh lemon juice
3 cups sugar or 2 cups sugar plus 1 cup brown rice syrup

Instructions

Slowly sautee 2 diced yellow onions in 2 tablespoons of oil, until translucent and sweet, yet not dark brown.
Combine all ingredients in a nonreactive pan, and cook on medium heat, stirring frequently, until the sugar is completely dissolved.
Remove bay leaf at this stage, increase heat to medium-high, and bring to a vigorous boil, stirring constantly.
Remove from heat and ladle jam into sterilized jars and use a standard 10 minute water bath canning method.
Place jars on a rack to cool, and leave undisturbed for 24 hours.
Store sealed jars in a cool, dark space for up to a year. If any jars did not seal, refrigerate and use within 3 months.