Tomatoes in my garden are in full abundance. We have so much that we make sauce and freeze it. Something that I learned as a child was how to make tomato jam. Yes I said “jam.” It’s so delicious and goes great on a cheese board. As we all know tomatoes are actually fruit, so it’s natural to turn it into jam. Give it a try you will not be disappointed.
12 large tomatoes
1 cup sugar
2 cinnamon sticks
2 tablespoons cinnamon
1/2 teaspoon salt
Add tomatoes to a large pot of water. Bring to a boil and cook for about 10 to 15 minutes.
Drain tomatoes. Peel off the skin, coarsely chop and remove core (if you would like to remove the seeds feel free to). Place into a food processor or blender. Blend until smooth consistency.
In a large pot add tomatoes, cinnamon sticks, cinnamon, sugar and salt. Cook on medium to low heat for 1 hour and 30 minutes. Until mixture has a jam consistency. Taste along the way adjust sweetness. Once done set aside to cool.
Scoop into mason jars and refrigerate until ready to use.
Check out the other great dishes from this week’s Food Network Blog #SummerSoiree below:
The Heritage Cook: Rice and Cheese Stuffed Roasted Tomatoes (Gluten-Free)
The Lemon Bowl: 5-Ingredient Slow Cooker Beef & Eggplant
Homemade Delish: Sweet Tomato Jam
Healthy Eats: 7 Seasonal Uses for Fresh Tomatoes
Creative Culinary: Warm Tomato and Mozzarella Bruschetta
Weelicious: Heirloom Tomato Salad
Dishin & Dishes: Cobb Salad with Homemade Roasted Onion Vinaigrette
Domesticate Me: 10 Totally Awesome Tomato Recipes
Swing Eats: Tiny Insalata Caprese
The Wimpy Vegetarian: Tomato and Swiss Tart
Elephants and the Coconut Trees: Tomato Pickle
Taste with the Eyes: Quiche with a Black Quinoa Crust, Heirloom Tomatoes, Spinach, Goat Cheese
Red or Green: Summer Pasta With No-Cook Tomato Sauce
Napa Farmhouse 1885: Heirloom Tomato & Crouton Casserole (Scalloped Tomatoes)
The Mom 100: Chopped Salad with Chicken, Tomatoes and Lemon Thyme Dressing
FN Dish: 10 Ways to Be a Tomato Whisperer