Tomato Jam

 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.