Tomato Jam

Tomato Jam Yields 5-8oz jars

Tomato Jam makes a nice accompaniment to cheese boards, grilled cheese, burrata and more!

Ingredients:

2.75 Kg (6 LBS) Heirloom Tomatoes

700g (3 1/2 cup) sugar

1 TB Balsamic Vinegar (we recommend violet label or ivory label)

1 Lemon, Zested

1 tsp Salt

128g (1/2 cup) Pectin

optional:

1 TB chili flakes or cinnamon

Method:

Concassè tomatoes to remove the skin. Quarter the tomatoes and remove the seeds. Add to a pot with salt and pureè with burr mixer. Gently boil over medium-high heat and reduce by half, stirring frequently. Add in sugar, pectin, lemon zest, and balsamic vinegar (optional ingredients may be added now). Boil hard for 1 minute, stirring constantly. Skim off any foam.

Ladle hot jam into sanitized canning jars leaving 1/4” headspace. Remove air bubbles and clean the rim. Center the lid on the jar and tighten the band. Place jar in the boiling water with 1” water covering the top of the jar. Leave in for 10 minutes. Remove and allow to cool upside down for 12 hours. Check seal, label, and store for up to 12 months.