That’s why I hate to get started in these jam sessions. I’m always the last one to leave.
Mark Bittman has some wonderful minimalist recipes and one favorite is a tomato jam that I adapted slightly and added a little spice and a roasted robust tomato flavor.
With an abundance of tomatoes of several varieties, I thought about making a blend of tomatoes, but ultimately decided to use the 2 pounds of Roma tomatoes and to roast them before continuing with the stove top reducing.
Place 1-1/2 pounds of sliced Roma tomatoes into a baking dish, sprinkle 3/4 cups sugar over the tomatoes, add the zest of 1 small lemon zest, 1 tablespoon lemon juice and season with about a teaspoon of kosher salt. I tossed in 2 small dried chili pequin and about 1+1/2 teaspoons diced canned chipotle pepper. Roast in a 375º oven for about 45 minutes stirring them from time to time.
- When done allow to sit a few minutes and add the tomatoes to a small saucepan, season with1 tablespoon minced ginger, 1 teaspoon ground cumin seed, 1/4 teaspoon ground cinnamon, 1/8 teaspoon ground cloves.
- Reduce heat and simmer, stirring occasionally, until mixture has consistency of thick jam, about 1 hour 15 minutes. Taste and adjust seasoning, then cool and refrigerate until ready to use; this will keep at least a week.
* My jam took about 45 minutes and I stirred it often so as not to burn. Whiz with a stick blender about 3/4 of the jam when cooled and add in the rest for a jam with more texture…
Serve with big fat biscuits and other things!