Ingredients:
3 pounds ripe tomatoes diced, about 8 cups
(I did blanche the tomatoes and remove the skins before dicing.)
1/3 cup granulated sugar
4 T apple cider vinegar
2/3 cup water
1 tsp kosher salt
1/2 tsp cinnamon
1/4 tsp cumin
1. Combine all ingredients in a medium saucepan.
2. Bring to bil. Reduce heat to simmer and cook 60-70 minutes or until thickened and jammy.
3. Cool before serving.
Tomato Jam can be stored in the fridge in a covered container for 10 days. Freeze Tomato Jam for up to 6 months.
Place wax paper in muffin tins and pour in tomato jam. Freeze. Wrap each individual serving in the wax paper and place in a gallon freezer bag and place in freezer. Thaw when ready to eat—lightly heat if desired. Serve with burrata cheese on toasted baguettes.
Melanie Jensen passed this recipe on to me.
