Home-grown Garden: Zesty Tomato Jam

sshakorahJune 8, 2023

3 minutes read

cherry tomatoes close up cooking delicious — Photo by Pixabay on Pexels.com

Every year I try my hardest to grow an organic luxurious garden with minimal pesticides. I tend to look for local heirloom seeds that will increase the health benefits of what me and my family are ingesting. Not only that, I’m searching for a vegetable or fruit that will give me a copious amount of return on investment. A plentiful bounty that will help supplement for the already large expensive shopping trips. Tomatoes are that item.

Kid Friendly Recipes

Leading with that thought process, I decided to plant a ton of tomatoes of varying variety. We don’t have a large plot of land like I would love but we make do. I couldn’t have imagined that I would have such an abundance. Every day I’m getting at least 4 lbs of tomatoes and we simply can’t eat them as fast as they are coming. A lovely problem to have and i’m not willing to waste a bit. Of course tomato soup is an easy go to but in order to appease my little darlings palette and seeing as they are just as hands on in the garden, we landed on a kid-friendly Tomato Jam that’s perfect for utilizing your homegrown garden tomatoes. This jam is a unique blend of sweet and savory that can be used in so many ways – as a spread on sandwiches, an accompaniment to cheese, a glaze for meats, or even a topping on breakfast toast.

I love letting the kids get their feet wet in the kitchen. A skill that keeps on giving and this is an easy recipe that should not burn your house down. Your family has not only gained a tasty treat but also an educational experience. Remember, cooking with kids teaches them valuable skills and instills a love for fresh, homemade food. Plus, nothing beats the pride they will feel when spreading their homemade Tomato Jam on their morning toast!

Print Recipe

Home-grown Garden: Zesty Tomato Jam

An easy way to use your bountiful garden tomatoes

Ingredients

5 lbs ripe homegrown tomatoes
3 Cups brown sugar
1/2p Cup freshly squeezed lemon juice

2 Tsp freshly grated ginger or ground
1 Tsp cinnamon
1/2 Tsp ground cloves

1 Tbsp himalayan salt
1 Tbsp red chili flakes (optional, for a little kick)

Instructions

Start by washing the tomatoes and cutting a small X at the bottom of each one. This will make them easier to peel.

Bring a large pot of water to boil. Drop the tomatoes in for about 30 seconds to a minute, then immediately transfer them to a bowl of ice water. This process, known as blanching, will allow you to easily peel the skins off.
Once cooled, peel the tomatoes and chop them into small pieces. If the kids are helping, this could be a good exercise in practicing knife skills under supervision.
Put the chopped tomatoes in a large, non-reactive pot. Add the sugar, lemon juice, ginger, cinnamon, cloves, sea salt, and chili flakes if you're using them. Stir everything together.

Bring the mixture to a boil over medium-high heat, then reduce to a simmer. Let the mixture simmer for 1.5 to 2 hours, or until it thickens to a jam-like consistency. Stir occasionally to prevent the jam from sticking to the bottom of the pot.
While the jam is cooking, sterilize your jam jars and lids. This can be done in a dishwasher or by boiling them in a large pot of water for at least 10 minutes.
Once the jam is ready, carefully spoon it into the sterilized jars, leaving about a 1/4 inch of space at the top. Wipe the rims clean, then screw on the lids.

Now, it's time to process the jars to ensure they're safe for storage. Place the jars in a large pot (use a rack or a folded kitchen towel at the bottom to prevent the jars from touching the pot directly), fill it with water until the jars are covered by 1-2 inches of water, then bring to a boil. Let the jars boil for 10 minutes, then carefully remove them and let them cool.
Check that the lids have sealed properly by pressing down on the center of each one. If it doesn't pop back, it's sealed. If it does, refrigerate that jar and use it first.
Store the sealed jars in a cool, dark place. They should keep for up to a year. Once opened, store in the refrigerator.