Tomato jam jam!

I just recently came across this recipe. It was interesting, since the jams I knew where made wih fruits. But you have to think. Tomatoes ARE fruits. So I whipped this up for a client, and they loved it. Goes well with cheddar cheese or even parmiggiano reggiano. But for me, Havarti cheese is the best partner Slather the jam on sliced bread, add slices of havarti, then pop in the oven toaster. Voila! Great afternoon or midnight snack.

 

2 450g can of peeled tomato

3 C sugar

1 tsp tabasco

1 tsp salt

1 tsp ground black pepper

1 tsp dried pepper flakes

juice from one lemon

 

Place all ingedients in a heavy bottomed stock pot

Place over medium heat, and bring to boil. Mix thoroughly

Lower heat to simmer. Occassionally stir with a wooden spoon to prevent burning at the bottom

While that is going on, grab maybe four glass jars with metal screw top lids where you would want to store the jam in.

Place another stock pot with water

Place jars in the water

Bring to boil. Let boil for 5 minutes

Take out jars and lay on the table

Let cool

When jam has reduced by one half while simmering, it should have that familiar thick spreadable consistency

Remove from heat

While hot,pour jam carefully into the jars

Cover tightly with lid. As the jam cools, it creates a vacuum in the jar

Let cool thoroughly before placing in the fridge