Tomato Jam
So Adam ate tomato jam in his oatmeal and got me thinking about making tomato jam. We made it while we were all together in Seattle for Thanksgiving. We ate it on on our Cirak cheese and on my little onion crackers. this will be something I keep in my refrigerator at all times. I really enjoyed it.
Spicy Tomato Jam
Ingredients:
1 ¼ pound of ripe tomatoes (about 6 Roma tomatoes)
1 1/4 cups sugar (I have become a fan of a blend of 3 parts stevia to 1 part sugar which keeps things tasting like sugar but with fewer calories)
2 or 3 grinds of black pepper
Big pinch of salt
¼ teaspoon red pepper flakes
1 teaspoon freshly squeezed lemon or lime juice
Preparation:
Bring a large saucepan of water to a boil. Cut an x at the bottom of each tomato and drop into the boiling water for 30 seconds.
Remove from the water and allow to cool. Peel of the skins, slice the tomatoes in half and scoop out the seeds.
Dice the seeded tomatoes into small pieces and return to the saucepan. Stir in the sugar, pepper and red pepper flakes. Cook over medium heat, stirring frequently to prevent scorching.
Cook until the mixture resembles a THIN jam (about 1 hour). Remove from heat and stir in the lemon or lime juice.
Allow the mixture to cool. Serve with cheese or on toast (and according to Adam, you can put it in Oatmeal)
