Tomato Jam

Page: www.nytimes.com/2008/08/20/dining/201mrex.html?ref=dining&_r=1&

| Course Type: Condiments

(1 review)

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Recipe Reviews

This is really delicious and such a great use of over-ripe or 'seconds' tomatoes. I had two issues with the recipe. First, it does not suggest peeling the tomatoes but I'm so glad that I went ahead and did so. The resulting jam has such a lovely texture without needing straining. Second, given that jalapenos can be sweet or fiery hot, one jalapeno may be too much. My jalapeno was of the fiery variety and I used barely half and was very happy with the result. I used super ripe farm tomatoes -- not plum tomatoes as specified in the recipe. As a result, I had to cook my jam longer. I used it to spread atop a wheel of brie which I then wrapped in puff pastry and baked. My, it was good! And disappeared so fast! The jam that's left won't last long either...I'll be making more of this.

(edited 2nd September 2013) (1) comment (1) useful  

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