This recipe for tomato jam may sound unusual, but trust me, it is scrumptious! It pairs especially well with turkey in a sandwich, but I have faith you guys can find many uses for it in your own kitchens!
TOMATO JAM
Ingredients
- 4 pounds Roma tomatoes
- 1/2-3/4 cup sugar (to taste)
- 1 teaspoon sea salt
- 1/4 teaspoon pepper
- 1/8 teaspoon smoked paprika
Bring a large pot of water to a boil. While you are waiting for the water to boil, prepare an ice bath. Score the end of each tomato with a small “x”. Once water is boiling, plunge 3-4 tomatoes in it at a time for about a minute then immediately transfer to the ice bath. Peel the skin off of each batch before repeating the process until all of your tomatoes have been boiled and skinned. Once all tomatoes are done, cut them in half and remove their seeds then chop. Place all chopped tomatoes in a pot with the sugar, stirring to evenly coat. Allow them to sit for 10-15 minutes before proceeding. Turn stove to medium high heat and cook tomatoes until they come to a boil. Cook for 15 minutes, stirring occasionally so they do not stick or burn. Add the seasonings, stir well and cook 10-15 more minutes, until thickened. Allow to cool completely before storing in an airtight container and refrigerating. Can be kept covered and refrigerated for up to one week.
