Tomato Jelly Jam Recipe: A Sweet and Savory Delight
Are you ready to embark on a culinary adventure that will tantalize your taste buds? This isn't your grandma's jelly—it's tomato jelly jam, a unique and surprisingly delicious spread that will elevate your breakfast toast or pair perfectly with cheese and crackers. This recipe combines the tangy sweetness of tomatoes with the satisfying jiggle of a perfect jelly, creating a truly unforgettable experience. Let's dive in!
Ingredients You'll Need:
This recipe yields approximately 4-5 half-pint jars. Adjust quantities as needed for larger batches.
- 4 pounds ripe tomatoes: Choose tomatoes with rich flavor; heirloom varieties are excellent.
- 4 cups granulated sugar: Adjust to your preferred sweetness level.
- 1 cup apple cider vinegar: This provides both acidity and a pleasant tang.
- 1 (1-ounce) package liquid pectin: This is crucial for setting the jam properly.
- 1 teaspoon ground cinnamon: Adds warmth and complements the tomato flavor.
- ½ teaspoon ground cloves: A subtle spice that enhances the overall taste profile.
- Optional: Pinch of salt: Enhances the flavors.
Step-by-Step Instructions:
1. Preparing the Tomatoes:
- Wash and core the tomatoes.
- Roughly chop the tomatoes. You don't need perfect pieces.
2. Cooking the Tomato Mixture:
- In a large saucepan, combine the chopped tomatoes, sugar, apple cider vinegar, cinnamon, cloves, and salt (if using).
- Bring the mixture to a rolling boil over medium-high heat, stirring constantly to prevent sticking.
- Once boiling, reduce the heat to medium-low and simmer for approximately 15 minutes, or until the tomatoes have softened considerably.
3. Adding Pectin:
- Stir in the liquid pectin. Ensure it's fully incorporated.
- Return the mixture to a rolling boil, stirring vigorously for 1 minute. This is essential for the setting process.
4. Canning and Sealing:
- Remove from heat and skim off any foam that may have formed on the surface.
- Ladle the hot jam into sterilized half-pint jars, leaving about ¼ inch of headspace.
- Wipe the rims of the jars clean.
- Place lids and rings on the jars, tightening them fingertip tight.
- Process the jars in a boiling water bath for 10 minutes. (Adjust processing time based on your altitude - consult a reliable canning guide for your specific elevation.)
5. Cooling and Storage:
- Remove jars from the boiling water bath and allow them to cool completely. You should hear a satisfying "pop" sound as the jars seal.
- Once cooled, check the seals. Any jars that haven't sealed should be refrigerated and used within a week.
- Store sealed jars in a cool, dark, and dry place. They should last for up to a year.
Tips and Variations:
- Experiment with spices: Add a pinch of ginger, nutmeg, or allspice for a unique twist.
- Sweetness Adjustment: Adjust the sugar based on your preference and the sweetness of the tomatoes.
- Add-ins: Consider incorporating diced onions, bell peppers, or even a bit of chili for a spicier kick.
This tomato jelly jam recipe is a fantastic way to preserve the bounty of the summer harvest and enjoy a unique and flavorful spread all year round. Don't be afraid to experiment and make it your own! Happy canning!
