Savory Tomato Jam
A rich, spiced tomato jam with ginger, smoked paprika, and apple cider vinegar. Great on cheese boards, grilled meats, eggs, and sandwiches.
Ingredients
- 1.5 kgtomatoes, roughly chopped (cherry, large, or mixed — no peeling needed)
- 150 gbrown sugar
- 60 mlapple cider vinegar
- 1 tspred pepper flakes
- 1 tspfresh ginger (grated)
- 1/2 tspsmoked paprika
- 1 tspsalt
Instructions
- 1
Combine all ingredients in a heavy pot over medium heat. No lid.
- 2
Stir occasionally for 20 minutes while the tomatoes break down and release their liquid.
20:00 - 3
Reduce heat to medium-low and simmer 45-60 minutes until thick and jammy. It's ready when a spoon dragged across the bottom leaves a clean line.
60:00 - 4
Blend partially with an immersion blender for a smoother texture, or leave chunky. Taste and adjust salt.
- 5
Cool and transfer to jars or squeeze bottles. Refrigerate immediately.
Notes
Keeps refrigerated for 3 weeks. Excellent on cheese boards, grilled meats, fried eggs, and sandwiches. Cherry tomatoes add sweetness — use more large tomatoes if you want a less sweet result. Scale the red pepper flakes up or down for heat level.
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American Backyard Cookout
A three-fire cookout — the ribs need the longest lead time, so season and get them low-and-slow on the smoker or oven first (4+ hours). Simmer the tomato jam while they cook; it holds for days. Mix the cornbread batter and bake it about 30 minutes before serving, and form the burger patties last so they hit the plancha ice-cold. A jar of homemade Sauerkraut on the side needs at least a week to ferment, so start it well ahead of cookout day. The Chimichurri comes together in 10 minutes right before serving.
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