Tomato Onion Jam
Yield: 4 Half Pint Jars
6 Cups Cored and Chopped Vine Ripened Tomatoes
2 ½ Cups Organic Cane Sugar
½ Cup Sweet Onion Sugar
1 Tablespoon Seville Orange Peel
3 Tablespoons Apple Cider Vinegar
1 Teaspoon Hawaiian Alaea Salt
1 Teaspoon Red Pepper Flakes
1 Teaspoon Unsalted Butter
2 Teaspoons Citric Acid (Optional)
2 Tablespoons Powdered Pectin (Optional)
This is another one of those recipes that will distinguish you as a home chef, because most home cooks don’t stock tomato jam in their pantries. While you can make it with canned tomatoes (San Marzano are best) we make it in the middle of the summer when our tomatoes are vine-ripened fresh. But we enjoy the jam most during the months that follow when it is almost impossible to find a tomato anywhere that has any flavor at all. Use it on sandwiches, in appetizers, or even on burgers for a special treat. Once you start using it, we’re confident that you’ll agree with us – nothing compares to the tangy taste, coupled with the aromatic sweetness that comes from the blend of sugars we use here! One note: you may want to make a double recipe so that you have more than enough on hand to carry you through to the next tomato harvest!
You can freeze this jam, or else process it in a water bath.
Combine tomatoes, sugars, orange peel, vinegar, salt, pepper flakes, and butter in a large sauce pan placed over medium high heat. Once the tomatoes have released their juices, reduce heat to medium and simmer, stirring occasionally, until the mixture has reached the consistency of a jam.
If you are planning to process in a hot water bath, add pectin, stir until well combined, and simmer for an additional minute. Add citric acid and remove from heat. Process according to jar manufacturer’s instructions.
If you prefer to freeze your jam, let it cool completely before placing in freezer-safe containers.