Turn your summer tomato abundance into a sweet and savory tomato jam. The recipe is simple:
Add chopped tomatoes (tops removed) and sugar to a pot. For every pound of tomatoes, use a cup of sugar. Set over medium high heat until it reaches a rolling boil, then lower the heat to maintain a steady simmer. Stir the pot, allowing the mixture to boil until it has been reduced to a thick jam. You can test the done-ness of the jam by sticking a small plate in the freezer for about 5 minutes. Pull out the cold plate and put a drop of the jam on it. If the jam sets (if it doesn’t run all over your plate), you’re done!
Allow the jam to cool, then transfer into jars. Keep in the refrigerator and enjoy with cheese, toast, on meats or fish, or on top of a salted shortbread cookie.
