Tomato Jam

I had some burrata leftover and thought tomato jam would be a great accompaniment. After browsing the internet for recipes, I came across this recipe from Food52 that looked great. I may dial back the sugar a little next time, but otherwise it's super tasty. Nice and tart and rich and a really great companion to gooey cheese. Would also be fab on an English muffin with some butter. I had extra, so I got a ball jar and canned it. I really love canning. It's great to throw canned sauce or jam in the cabinet and have a longer shelf life than just putting it in Tupperware in the fridge, and also makes a really nice homemade present.

Makes 1 1/2 pints

Ingredients:

3 1/2 lb plum tomatoes, coarsely chopped

1 small onion, chopped

1/2 cup brown sugar

1 1/2 cup granulated sugar

1 tsp salt

1/2 tsp coriander

1/2 tsp cumin

1/4 cup cider vinegar

juice of 1 lemon

Directions:

Combine all ingredients in a 2 quart pot and bring to a boil. Reduce to a simmer and simmer gently for 3 hours, stirring occasionally and making sure it's not sticking to the bottom. 

Season to taste with salt and vinegar. Great with cheese!

To can it, use sterilized ball jars (or other canning jars). Spoon the jam into the jar, ideally using a canning funnel, to almost the top leaving about 1/2". 

Wipe the rim so it's clean and has no jam on it. Secure the top. Place in a large pot full of water with a rag underneath. Cover the pot and bring to a boil. 

Once the water boils, turn off the heat and let it sit for a few hours or overnight until the water is cool and the jar lid has sucked in (it won't make a popping back and forth sound when you press the top). Now just make a cute little label.