|May 21, 2009||Posted by admin under Cooking|
I was recently at an event over in the town of Trenton, Florida, where I prepared a lunch for a group of FFA kids. The people there were so nice, it was very refreshing to see. Anyways, I had a lot of requests for my tomato jam recipe, so I decided to post it here for all to see. If you have never had tomato jam, it is quite a treat. It’s sweet yet spicy. The dry spices add just the right flavor to compliment the tomatoes. I like to make this recipe in big batches when tomatoes are in season, this way I have enough for everyone!
Florida Tomato Jam
Yield about 3 cups
5 pounds Florida tomatoes, cored
1 ½ cup natural Florida sugar
1 teaspoon ground ginger (or to taste)
1 teaspoon ground cinnamon (or to taste)
1 teaspoon ground allspice (or to taste)
1/2 teaspoon ground cumin (or to taste)
1 teaspoon crushed red pepper flakes,
4 tablespoons fresh squeezed lemon juice
Bring a large pot of lightly salted water to boil. After the tomatoes have been cored, make a slit in the shape of an x on the bottom with a sharp knife. This will allow the tomatoes to be peeled easily after they have been blanched. Drop the tomatoes in boiling water and boil for 2 to 3 minutes, or until skin begins to split, and then cool them instantly by placing them in an ice water bath. After the tomatoes have cooled peel them and discard the skin. Once they have been peeled squeeze them to remove most of the seeds. Chop the peeled and skinned tomatoes roughly. Combine the tomatoes, spices, sugar, crushed pepper flakes, and lemon juice in a saucepan. Bring to a simmer over medium heat and reduce heat to low. Continue cooking around 2 hours until it thickens, stirring and keeping an eye on it because it can burn on the bottom easy. Once the proper thickness has been reached, remove from heat and cool.
Tip: Tomato jam can be used in many ways, get creative!