Best Mark Bittmans Tomato Jam Recipes

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TOMATO JAM



Tomato Jam image

This jam is the filling for the Rosemary Cookies with Tomato Jam . I often serve a small pot of it to accompany a sumptuous platter of perfectly ripened cheeses, one of my favorite desserts of all.

Provided by David Lebovitz

Categories     Condiment/Spread     Tomato     Vegetable     Dessert     Vegetarian     Wheat/Gluten-Free     Summer     Chill     Vegan     Simmer     Fat Free     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 2 cups (600 g)

Number Of Ingredients 5

2 1/4 pounds (1 kg) ripe tomatoes (about 5 large)
2 1/4 cups (450 g) sugar
2 or 3 grinds of black pepper
Big pinch of salt
1 teaspoon freshly squeezed lemon juice

Steps:

  • Bring a large saucepan of water to a boil. Using a paring knife, cut out the stem end of each tomato, then slice a shallow X in the bottom.
  • Plunge the tomatoes into the boiling water until their skins loosen, about 30 seconds. Remove them with a slotted spoon and let cool. When cool enough to handle, slip off their skins. Discard the water, but save the saucepan for cooking the jam.
  • Halve the tomatoes at their equator and gently squeeze out the seeds and juice. Cut the tomatoes into 1/2-inch (1.5-cm) pieces.
  • Return the tomatoes to the saucepan and stir in the sugar, pepper, and salt. Cook over medium heat, stirring frequently to ensure that the mixture is cooking evenly, until most of the liquid has cooked off. If foam occasionally rises to the top, skim it off with a large spoon. Remove from the heat and stir in the lemon juice.
  • Ladle the jam into clean jars. Cover tightly, let cool, and refrigerate.
  • Storage:
  • The jam will keep for at least 6 months in the refrigerator.

SWEET TOMATO JAM WITH HONEY AND VANILLA



Sweet Tomato Jam With Honey and Vanilla image

Provided by Melissa Clark

Categories     breakfast, dips and spreads

Time 2h

Yield 3 half-pint jars

Number Of Ingredients 7

3 pounds firm ripe tomatoes, cored and diced (about 8 cups)
1 cup honey
300 grams granulated sugar (1 and 1/2 cups)
1/2 teaspoon lemon zest
2 tablespoons lemon juice
2 vanilla bean pods, split
Pinch fine sea salt

Steps:

  • If you plan to can the jam, prepare the jars according to the instructions here.
  • In a large nonreactive pot, combine ingredients, adding both vanilla seeds and pods to the pot. Simmer over medium-low heat until the mixture is very thick and jammy, about 1 and 1/2 hours. Discard vanilla pods.
  • If canning, spoon into hot sterilized jars and process as directed. Otherwise, let jam cool, then store in refrigerator or freezer.

Nutrition Facts : @context http, Calories 814, UnsaturatedFat 0 grams, Carbohydrate 210 grams, Fat 1 gram, Fiber 5 grams, Protein 4 grams, SaturatedFat 0 grams, Sodium 123 milligrams, Sugar 204 grams

TOMATO JAM



Tomato Jam image

Tomato jam is a strong reminder that tomatoes are, indeed, a fruit. They produce a delicious, spreadable, not-too-sweet jam that gives ketchup a run for its money. Adding in aromatics like crushed garlic, herbs or whole dried chiles can deepen the jam's flavor, making it firmly savory. We've read your notes and have since added a tablespoon of vinegar to the recipe, to bolster the amount of acid necessary for safe canning. (On their own, tomatoes may not have enough acid to prevent the growth of botulism spores.)

Provided by Alison Roman

Categories     breakfast, brunch, jams, jellies and preserves

Time 1h

Yield 2 cups (about 2 8-ounce jars)

Number Of Ingredients 5

4 pounds/1.8 kilograms medium red or green tomatoes (do not use heirloom), cored and cut into 1-inch chunks
1 cup/200 grams granulated sugar
1 tablespoon white distilled vinegar or red wine vinegar
1/2 teaspoon kosher salt
Add-ins (optional, see note)

Steps:

  • Toss tomatoes, sugar and salt together in a large, heavy bottomed pot. Let sit at least 15 minutes or up to overnight, tossing to coat periodically to dissolve the sugar. (This helps coax the juices out of the tomatoes.)
  • Place a small plate in the refrigerator to chill. (You'll use this later.)
  • Add the vinegar to the tomatoes, and bring to a strong simmer over medium heat until the skins burst and the juices start to boil, about 10 minutes. Add in any of the optional ingredients (see note), if using.
  • Increase the heat to medium-high, and cook the jam. Using a wooden spoon or spatula, stir the jam, occasionally at first and more frequently as the juices thicken. Do this until most of the liquid has evaporated and the tomatoes have begun to break down, and the mixture resembles a very thick, shiny tomato sauce, 35 to 45 minutes. This is the stage at which it's most important to stir constantly along the bottom of the pot to prevent scorching and sticking. (Sugar is heavier than water and will concentrate at the bottom of the pot, increasing the chance that the fruit will burn.) How much the tomatoes break down will depend on their type and how ripe they are: For example, firm green tomatoes are likely to remain chunky, while ripe red tomatoes will break down almost entirely.
  • To test for thickness, spoon a bit of jam onto the chilled plate, return it to the refrigerator and chill for 2 minutes. Drag your finger through it: It should hold its shape on either side without appearing watery or runny. If it's not there yet, continue to cook a few minutes more.
  • Remove from heat and discard the chiles de árbol, if using. Divide the jam between jars, leaving 1/4 inch of head space, and seal immediately. Can the jams (see our How to Make Jam guide for more instruction), or store in the refrigerator, using them up within a couple of weeks.

TOMATO JAM



Tomato Jam image

Good tomatoes and balance are crucial. You need sugar for the kind of gooey, sticky quality we associate with jam; otherwise, all you're producing is a tomato sauce, no matter how different the flavor is from the classic. Once you add that sugar, however, you need acid, because even though tomatoes are plenty acidic, they can't counter all that sugar. I tried lemon juice, vinegar and finally lime, deciding that I liked the last best.

Provided by Mark Bittman

Categories     jams, jellies and preserves, project

Time 1h30m

Yield About 1 pint

Number Of Ingredients 9

1 1/2 pounds good ripe tomatoes (Roma are best), cored and coarsely chopped
1 cup sugar
2 tablespoons freshly squeezed lime juice
1 tablespoon fresh grated or minced ginger
1 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1 teaspoon salt
1 jalapeño or other peppers, stemmed, seeded and minced, or red pepper flakes or cayenne to taste

Steps:

  • Combine all ingredients in a heavy medium saucepan, Bring to a boil over medium heat, stirring often.
  • Reduce heat and simmer, stirring occasionally, until mixture has consistency of thick jam, about 1 hour 15 minutes. Taste and adjust seasoning, then cool and refrigerate until ready to use; this will keep at least a week.

Nutrition Facts : @context http, Calories 230, UnsaturatedFat 0 grams, Carbohydrate 58 grams, Fat 0 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 535 milligrams, Sugar 55 grams, TransFat 0 grams

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