Chef and owner of Back Door Bistro Wine Bar shared this recipe with us at the 2016 Tomato Day at Morningsun Herb Farm. Lindsay and her assistant did a chef demo for us at Tomato Day out in the beautiful gardens of the farm. Those of us lucky enough to attend also were treated with a taste. This delicious jam is a perfect way to use up a large number of a variety of tomatoes and chilis.
Local Tomato and Chili Jam
Delicious mixture of sweet and spicy, this jam has many uses. For a quick and flavorful appetizer simply serve crisp crackers spread with creamy cheese and a dollop of the jam.
Ingredients
- 4 pounds mixed fresh tomatoes, all sizes, shapes and colors
- 2 pounds medium spicy chili Yellow wax peppers are very nice
- 1.5 cup sugar
- 2 inch piece ginger root, finely grated
- 3 limes, juiced
- 3 tsp kosher salt
Instructions
- Core all tomatoes, cut off scar at bottom and quarter.
- Cut off stem of peppers and cut into quarters.
- Pulse tomato and pepper in a food processor to chop into small pieces but do not puree. Do this in batches if needed.
- Add tomato, pepper, sugar, ginger, lime juice and salt to a heavy non-reactive pot. Cook down approximately 1 hour stirring frequently, making sure the pot does not scorch on the bottom. The mixture should be thick like jam.
- Can in jars or store in refrigerator for up to two weeks.
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