So if I say jam, you think raspberry, strawberry or some other intense fruity flavor slathered on toast or a biscuit or maybe joining its fave friend PB in between two slices of white bread. Yum! But that's not what I'm talking about. I'm talking about a savory jam embellishing a cheese plate, adorning a roasted chicken or even serving as the base for a glistening steak sauce. I'm talking Tomato-Rosemary Jam, and it's the perfect way to use up the last of summer's fat, ruby-red globes.
This recipe was the inspiration for mine; I reduced the sugar a bit and added some heat and a touch of balsamic vinegar to round out tomatoey taste. I also increased the cooking time; it took longer than the original recipe said for mine to cook down.
This makes about 6 pints or 12 half-pints.
- 14 pounds tomatoes, cored and chopped
- 4 shallots, minced
- 3 1/2 cups sugar
- 3 teaspoons salt
- 1/4 cup red wine vinegar
- 1/4 cup balsamic vinegar
- 2 to 3 jalapeños or serrano chilies, chopped fine
- Juice of three lemons
- 6 (4-inch) sprigs of fresh rosemary
Get your jars and lids ready (clean and sterilize them), and fill a large pot halfway with water and set on medium heat. (You'll need this to process your jars once they are full of the finished jam).
Put all the ingredients except the rosemary in a heavy-bottom pot (I used my cast iron dutch oven) and bring to a boil. Lower the heat until to a simmer and cook, stirring often, for 55 minutes. Add the rosemary sprigs and cook for another 45 minutes, or until the mixture is thickened and reduced to a jam-like consistency. Take out the rosemary.
Follow the instructions on your cans to fill and seal them, and note that Ball jars recently changed their method. Read the new guidelines, thanks to livinghomegrown.com, here.