Jam excels at preserving the tastes of the season, but why should berries have all the fun? Using the same principles of other small-batch jams, juicy peak-season tomatoes are cooked with a little sugar, fiery chipotle pepper, and caramel-y balsamic for a chunky savory-sweet jam that’ll give you the taste of summer well into sweater-weather season. Serve the jam on crackers with sharp cheddar cheese, use it as a sandwich spread or burger topping, add it to omelets and frittatas, or try it as a way to spice up tacos and pizza.
Heavy metal
A key to turning your market haul into delicious jams and chutneys is to use a heavy-bottomed pot like a Dutch oven that will keep the contents from burning.
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This recipe originally appeared on alive.com as “Chipotle Tomato Jam.”
- In medium saucepan (see tip), mix together tomatoes and sugar. Let stand for 10 minutes. Bring to boil; reduce heat to medium-low and simmer for 15 minutes, stirring couple of times. Stir in balsamic vinegar, chipotle pepper, cumin, and salt. Continue simmering, uncovered, for 50 minutes, stirring occasionally. Stir in basil and simmer for 10 minutes, or until jam has thickened. You’ll know it’s finished cooking when, running spoon through middle of jam, liquid doesn’t run back to middle of pot. Let jam cool.
- Portion into 2 - 1 cup jars, then let cool to room temperature. Seal shut and refrigerate; keep for up to 1 month in fridge or 4 months in freezer.
