I tried this jam for Christmas, and it was a big success, it goes perfectly with a cheese platter, or with cream cheese (take note that this is a sweet jam).
You need a candy thermometer when making this, and it must reach a temperature of 220ºF, which is the gelling point. Put the thermometer in as soon as you start the cooking process. Just yesterday I made a tangerine marmalade of which I will be sharing the recipe of soon, and it took me forever to get to the 220ºF. I even stopped the cooking process, and let it cool. I decided to try again, I had to make the darned thing reach that temperature!, so I put the thermometer in at the beginning, and had much better results.
You do have to be patient though, it does take a while to reach the right temperature. Between 1 hour to 1 1/2 hours.
Yield: about 2 cups
Recipe from David Lebovitz
2 1/4 pounds (1 kg) ripe tomatoes (about 5 large)
2 1/4 cups (450 g) sugar
2 or 3 grinds of black pepper
Big pinch of salt
1 teaspoon freshly squeezed lemon juice
- Bring a large saucepan of water to a boil. Using a paring knife, cut out the stem end of each tomato, then slice a shallow X in the bottom.
- Plunge the tomatoes into the boiling water until their skins loosen, about 30 seconds. Remove them with a slotted spoon and let cool. When cool enough to handle, slip off their skins. Discard the water, but save the saucepan for cooking the jam.
- Halve the tomatoes at their equator and gently squeeze out the seeds and juice. Cut the tomatoes into 1/2-inch (1.5-cm) pieces.
- Return the tomatoes to the saucepan and stir in the sugar, pepper, and salt. Cook over medium heat, stirring frequently to ensure that the mixture is cooking evenly, until most of the liquid has cooked off. If foam occasionally rises to the top, skim it off with a large spoon. Remove from the heat and stir in the lemon juice.
- Ladle the jam into clean jars. Cover tightly, let cool, and refrigerate.
Storage: The jam will keep for at least 6 months in the refrigerator.
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