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!
- 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
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.
Preserve your heirloom tomato jam in small jars as the perfect accompaniment to charcuterie, antipasto, and cheese boards.
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