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 Review

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.

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Comments

Queezle_Sister - 1st September 2013
I love tomato jams!

Last year, my favorite was this jam, and I love it most on toast with a fried egg. Who knew the humble tomato could be so versatile?

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