A recipe shared by one of our CSA members. The spices can be adjusted and played with. The following recipe is for red tomatoes, but for yellow tomatoes, only add fresh grated ginger and turmeric, to keep the yellow color. Its great with soft, creamy cheeses, or used as a glaze on salmon or meatloaf!
2lbs tomatoes of your choice, roughly chopped in a food processor
1 ¼ cups sugar (either all white sugar or half white/half brown)
¼ cup fresh lemon juice
2 TBSP apple cider vinegar
1 ½ tsp sea salt
1 ½ tsp red pepper flakes
1 tsp grated fresh ginger
1 tsp chipotle chili powder
2 cinnamon sticks (or 1 tsp cinnamon powder)
Combine the all of the ingredients in a non-reactive pot, and bring to a boil, then lower to medium and simmer, stirring regularly, for 45 minutes-1 hour. When the jam is almost ready, it will be MUCH reduced, and coat the back of your stirring spoon without dripping off. If you choose to can, you can do so while the jam is still hot and can using your personal method. I just put into jars and keep in the fridge for up to 3 months. I have friends who savor theirs, and have kept up to a year without having any adverse effects.
Each week our CSA gets recipes along with their shares. Here we've collected all the recipes from previous years.