What do you use tomato jam for? Tomato jam can be used in place of ketchup, on a cracker with cheese, as an ingredient in salad dressing, in a grilled cheese sandwich or used as the sauce in a pizza.
To cook the jam, I used a Staub cast iron cooking pot. Le Creuset or other heavy cooking pots would also work to cook this jam for several hours and not worry about it sticking to the bottom of the pot. The jam is very good and the red pepper flakes add enough zip to make it more of a bolder taste.
|Jam starting to cook for the next few hours.|
1/3 cup sugar
1/4 cup white wine vinegar
1/4 cup water
10 cups of ripe tomatoes, skinned, seeded, coarsely chopped
1 tsp red pepper flakes (optional)
1/2 tsp kosher salt
Add the sugar, vinegar and water to a 6 quart heavy duty cooking pot. Heat to a boil, reduce heat to medium and cook for about five minutes. Stir occasionally as you want the liquid mixture to be a bit syrupy. Add the tomatoes, red pepper flakes and salt. Heat to a boil and reduce the heat to a simmer. Cook for about 2 to 2.5 hours until the tomato jam has thickened. Stir occasionally especially as it thickens. Season with more salt if required and let cool. Place into small jars and either keep in the fridge or freeze. If left in the fridge it should last for several weeks. Makes about 3 cups.
Adapted from www.finecooking.com