Too Good Tomato Jam

If you’ve never tasted tomato jam before you’re in for a treat. This is an old school delicacy that’s fire on a grilled cheese sandwich, delicious on a burger or hot dog, or pretty much anything else coming off the grill. You can slather the goodness on fish or pork, or add it to your BBQ sauce for a sweet taste all your own. Enjoy!

Note: The cherry or grape tomatoes are great to put in this recipe, skins, seeds and all. If you’re using the Roma’s or larger varieties, you’ll want to take the skins off by using a boiling water peel and squeeze the seeds out before dicing. (If you need help with this just send us a message.)

Ingredients

9 cups Tomatoes (Diced) (About 4 pounds before cutting)

1 cup Fresh Basil (Chopped)

1 cup Vidalia Onion (Diced)

1¼ cups Sugar

½ cup Brown Sugar

¼ cup Apple Cider Vinegar

2½ tbsp Lemon Juice (Freshly Squeezed)

1 tsp Salt

½ tsp Fresh Cilantro or Parsley (Chopped)

¼ tsp Cumin

Directions

Mix all ingredients together in a large stainless steel or ceramic pot and bring to a boil.  Reduce heat to medium and allow to simmer stirring frequently to make sure the jam does not burn.  Continue to simmer until mixture thickens and the consistency of jam is reached (approximately 1½ to 2 hours).  Okay, I know 2 hours seems like a lot, but believe me, it is worth every minute! 

Refrigerate for up to 2 weeks.  Freeze for about a month.  The best way to save this jam is to follow directions for hot water bath canning using pint or ½ pint jars with ¼ inch headspace and a processing time of 10 minutes. 

Note:  If you are canning use an Apple Cider Vinegar that has 5% Acidity and ‘canning salt’ instead of regular salt.