Tomato Jam

By Meri Lippard

I’ve got one day and an endless supply of tomatoes. Sounds like a locavore’s dream, right? With summer winding down and autumn approaching, we had to figure out a plan for all these tomatoes!

So I made a trip up to Scituate last week to visit my grandfather, bound to make tomato jam. When thinking of jam, tomatoes aren’t typically the first thing to come to mind. This was definitely a savory treat and, as I discovered, the best alternative to traditional ketchup.

To fifteen cups of blanched and chopped, fresh from the garden tomatoes we added a combination of brown sugar and white sugar—six cups total. We also put in healthy doses of Cinnamon, cloves, cumin, lime juice, fresh grated ginger, and kosher salt. With the exotic aroma wafting from the stove top, we watched as the mixture boiled down by half. To thicken we added two packages of gelatin and we were just about ready to can!

As the delicious scramble of ingredients melded into one fabulous fragrance, we filled about 15 jars. Sanitized, sealed, and good to go for yourself, friends and family for all year round!

Get inspired and bring out your inner locavore! What did you do (or planning to do) with your excess tomatoes?

About eSS&SC

The South Shore and South Coast has been home to hunting, gathering, fishing, farming––and great eating––for over 10,000 years. We are committed to identifying, devouring, and sharing all that Southeastern Massachusetts has to offer today and preserving local options for future generations.
This entry was posted in Autumn, Locavores, recipe, Summer and tagged , , , , , . Bookmark the permalink.

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