My new series, Farmers’ Market Eats, will feature seasonally abundant produce. As we head into fall, tomatoes, zucchini, cucumbers and peppers are bursting off the vine. Looking for recipes for these tasty summer veggies? I’m your girl! Next time you see a discount box of large zucchini or your neighbor offers an entire grocery bag of tomatoes, know that you can come here for some recipe inspiration.
First up, tomato jam! I’ve been making this jam for a few years now. The first time was during my senior year at James Madison University, when the garden I planted with my roommate, Karen, produced way more tomatoes than we knew what to do with. Since I’m Italian I obviously made marinara sauce, but I still had way too many tomatoes. And to me, there’s nothing worse than the smell of a rotting tomato. Blegh.
So I did some research, and ended up making tomato jam! And it’s SO GOOD. You can put it on toast with lemon zest, like I did as soon as this batch was done. ((insider tip, add avocado for an extra yummy bite)) You could also add it to a frittata, or as a sweeter salsa in your next vegetable and rice bowl. It works well with a lot of different things, so be sure to share your favorite combos with me!
Happiest of Sundays to you all, lets get to the recipe!
Farmers’ Market Eats: Curried Tomato Jam
Makes 2 regular sized mason jars and 1 baby jar.
- 6 pounds chopped tomatoes ((1 pound=2 cups))
- 3 cups turbinado sugar
- 3 tablespoons curry powder
- 3 tablespoons minced ginger
- 1 tablespoon crushed red pepper flakes
- 2 lemons ((zest and juice))
- 1/2 teaspoon sea salt
- Combine all ingredients in a saucepan over medium heat.
- Bring to a simmer, stirring regularly. Smash the tomatoes as your stir to help everything mix together.
- Once the sugar has completely dissolved, reduce heat just a little bit, so there’s only the occasional bubble instead of a constant simmer.
- Continue to cook for approximately 60 minutes, stirring occasionally.
*The amount of time you cook your jam will depend on your desired thickness. Also, be sure to keep the lid off while cooking as this will let the water from the tomatoes evaporate instead of creating a soupy mixture.
*Feel free to adjust the amount of spice and sugar you put in your batch of jam! Mine ended up pretty sweet, so I think I’ll reduce the sugar in the future.
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