I first had tomato jam in Spain, and honestly wasn't a fan. But after I had it a few times and made it myself at home I really began to enjoy it. Now it's one of my favorite things to make whenever I have excess tomatoes or see a good sale at the store/farmers market. You can put tomato jam on anything, I like eat it with crackers and put it on sandwiches or toast.
Ingredients
Makes about 10-12oz of jam
3 lbs tomatoes
Zest of 1 lime
⅓ cup fresh lime juice (about 3-4 limes)
1 ½ cups sugar
1 tablespoon kosher salt
1 tablespoon dried herbs (I like Herbs de Provance or thyme, but you can use whichever you prefer)
Process
Remove the core and the bulk of the seeds from the tomatoes and roughly chop. Don’t worry that there are still seeds mixed in with the flesh.
Zest 1 lime and combine with ⅓ cup fresh lime juice. Place tomatoes in a medium sized pot over medium-high heat. Add lime juice and zest, stir to mix. Add sugar, salt and dried herbs, stirring to mix.
Reduce heat to medium and stir occasionally for about 45 minutes or until tomatoes have darkened in color and jam has reached desired thickness. Store in an airtight container in the refrigerator for up to several months.
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