Friday, August 16, 2019

Tomato Jam, a taste of summer with many applications

It has been almost 7 years since I have posted a new recipe on this blog. Life got busy and I have to admit as a super extroverted person I felt a little like I was talking to a wall, or maybe Lucy Van Pelt. However I have continued to use the posts as a resource, looking them up when I want to make one of my own recipes. In addition I have written down many recipes I have created, and then misplaced them. So the logical step is to start posting recipes here again. I am not going to stress about the photos, just taking them with my phone and I will also not have a target for regular posts, just posting recipes when there is a one I don't want to lose, one I want to be able to make anytime I have access to the internet.

I created this tomato jam after eating at Rooster in St Louis last month. They serve a Tomato Jam with scrambled eggs over potatoes with goat cheese and arugula. As you may know I make a Tomato Orange Marmalade that is a family favorite on toast. But this jam at Rooster was like a cross between a chutney, ketchup, and jam. I am not sure if I would eat it on toast but I loved it with my eggs. I asked if they would share the recipe and my waitress went to check in the kitchen. The reply was, "No, that recipe is a Rooster exclusive."

So I did a little research on tomato jams, finding many that are not safe to can. I also looked at an Ottolenghi tomato recipe I love. From there I just decided how I wanted mine to taste and adding enough acid so the quantity of tomatoes I used would be safe to can. I actually used more acid than necessary as a belt and suspenders approach. My recipe contains a lot of spices, some of which you may not have, but feel free to alter it to your tastes and what you have on hand. If you intend on canning yours do not add any low acid ingredients (so don't add any vegetables) and keep the same ratio of acid (vinegar and citric acid) to tomatoes.

Tomato Jam

1700 grams heirloom tomatoes (weighed after peeling and coring)
2 cups sugar
2 Tbsp sherry vinegar (8% acidity)
41 grams (1/4 cup), finely chopped, crystallized ginger
3/4 tsp whole cumin seeds
1/2 tsp urfa pepper
1/2 tsp salt
1/2 tsp ground black or mixed peppercorns
1 tsp ground Kamput red pepper
1/2 tsp ground allspice
1/2 tsp crushed red pepper flakes
1/8 tsp ground mace
1 tsp citric acid

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