25 Pounds of Tomatoes?

Posted by Sandy Gluck

The warm weather was a little late in arriving on the East Coast this year, and that means the tomatoes weren't as bountiful as they usually are earlier in the season.

But now they're in their glory. So a trip to the farmers' market was in order if I planned to make my mother-in-law's tomato jam.

Here's a tip -- ask your farmer if he or she has any seconds. I scored 25 pounds of tomatoes at $1 a pound instead of the $2.50 they were going for.

In case you're wondering, here's what 25 pounds looks like once it has been blanched. And here's how to blanch them.

After blanching, peeling, seeding, and chopping, they go into a large Dutch oven (in this case, two) to cook along with citrus rind, sugar, and spices. The jam is terrific on toast with cream cheese, a soft goat cheese, or butter. I even like it as a condiment served alongside grilled meat or poultry.

Margaret Stieber's Tomato Jam
5 pounds tomatoes
2 oranges
2 lemons
2 to 3 cups granulated sugar
1 vanilla bean, split lengthwise
1 cinnamon stick
1/2 teaspoon coriander seeds

1. In a large pot of boiling water, blanch tomatoes for 10 seconds. Remove, peel, seed, and coarsely chop. Squeeze excess liquid from tomatoes (I did this in a bowl and then had tomato juice to drink.)

2. In a large heavy-bottomed pot, bring tomatoes to a boil over medium heat. Boil, stirring frequently for 20 minutes. Zest (in wide strips) oranges and lemons, and then juice them. Add the juice and then the sugar, 1 cup at a time (taste for sweetness -- you'll have to decide for yourself), stirring until combined.

3. In a large pot of boiling water, blanch the orange and lemon zest for 3 minutes; drain. Add zest to pot along with vanilla bean, cinnamon, and coriander seeds. Stir to combine, taste for sweetness and remove from heat. Refrigerate overnight. The next day, bring to a simmer over medium heat and cook, stirring frequently, until thick and glossy -- this could take a couple of hours.

4. Pack the hot jam in sterilized canning jars and store in the refrigerator or process, covered by 2 inches of boiling water for 15 minutes.

Comments

[rise landsman]

I've tasted Margaret Stieber's tomato jam and can tell you how amazing it is! Frankly, I was surprised at how good it was. I hadn't planned on loving it, but I did.
Keep up the good work, Sandy Gluck. You are a great cook and a warm human being.

[Kelly Cline]

My Grandmother used to make Tomato Jam. As a kid I instantly wanted to hate it until one morning she snuck it on to my toast without telling me.

I would have to say the only difference is that she did not use oranges and used raspberries to heighten the fruity flavor of the tomato.

I have been hooked ever since. I think I know what I am making this weekend :)

[Regan]

Yum! This sounds amazing, Sandy. I'm imagining it on a meatloaf sandwich once the weather turns...
Maybe bring it back during the fall for Sandwich Day!