This no-canning required Sweet & Tangy Tomato Jam will steal the show whether served as an appetizer or part of the main meal. Great use for late season tomatoes!
The arrival of fall always gets me excited for new foods to cook. Most everything centers around pumpkins, squash and apples right now, but if I can make a suggestion, don’t forget about those late-season tomatoes. Many of our area farmer’s markets are closing for the season, but those that are still open have bushel baskets full of these beauties. Sweet-tasting (but not always pretty-looking), these final fruits of the season are ideal for making this addictive Sweet and Tangy Tomato Jam. And I’m not kidding when I say this stuff is ADDICTIVE.
My mom made this for us last month when we were at her house for dinner. The jam’s well-balanced mix of sweet tomatoes, tangy vinegar and savory spices had me hooked after one bite. She served it as a relish for pork tenderloin, but this is one incredibly versatile condiment. I’ve enjoyed it alongside several grilled meats, slathered on a sandwich, layered on bruschetta with goat cheese and even by the spoonful right from the fridge. You could even whisk a bit into a bloody mary to give your brunch beverage a unique flavor kick. Who knew tomato jam could be so adaptable?
The recipe itself is barely altered from Jennifer Perillo. I cut the sugar by a third and omitted the apple. Her original recipe calls for hot water bath canning, which is great for making a double batch and storing it well into the winter. But, if you’re a non-canner like me, you can still enjoy this Sweet and Tangy Tomato Jam as a single recipe only makes 1 1/2 pints, a reasonable amount that will keep in the fridge for weeks…if you don’t eat it all before then.
Don’t say I didn’t warn you.