tomato jam is maybe the best thing in the world, i just decided. i’m working from home today, and the market is just around the corner, and the tomatoes are out, and you can smell them as you walk by, and i really couldn’t do anything about buying a ton of them, and then what do you do with a ton of tomatoes? you jam!
this is a deceptively easy recipe. it does take time to peel and seed the tomatoes. best method: slice an X on the bottom of each tomato, place in boiling water for approx 30 seconds. drop into a bowl filled with ice-cold water and let cool. then the skin will slide right off. (thanks for that one, bon appetit.)
- 4 pounds plum tomatoes, peeled, halved crosswise, seeded, chopped
- 1 1/4 cups sugar
- 1 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 teaspoon smoked paprika
- Mix tomatoes and sugar in a large wide shallow pot. Let stand at room temperature for 10 minutes. Bring to a boil over medium-high heat, occasionally stirring gently. Boil, stirring often, for 15 minutes. Stir in salt, pepper, and paprika. Cook until thickened and reduced to 2 cups, about 10 minutes. Ladle into a clean, hot 1-pint jar. Wipe rim, seal, and process in a boiling water bath for 10 minutes.