All of August I waited for the glut of cherry tomatoes...September here they are! I now have baskets full and I'm sort of finished with my favorite summer dishes featuring cherry tomatoes like Panzanella, Caprese, etc. I'm ready to move into a few autumnal style dishes.
Last month I featured a Tomato Jam at The Boulevard Market during a preserving class and chose to redesign it using cherry tomatoes. Because it would be so ridiculously time consuming to peel every cherry tomato, my suggestion is to use a food mill or push the cherry tomatoes through a mesh strainer to avoid the majority of seeds and skin.
CHERRY TOMATO JAM
4 cups tomatoes, peeled and strained
1 1/2 cups sugar
½ t ground allspice
½ t ground cinnamon
¼ t ground cloves
¼ cup lemon juice
1 tablespoon hot pepper sauce
1 package pectin
Cook prepared tomatoes 10 minutes in preserving pot, add seasonings and lemon juice. Stir in pectin until completely dissolved and bring to a boil, add sugar. Bring back to a boil and boil 1 minute stirring constantly. Skim off foam, fill hot sterilized jars and process in hot water bath for 15 minutes.
Yield; 5 half pints
I like to serve tomato jam with cheese and cold meat sandwiches or use it as a base to bbq sauce. I also smear a few tablespoons on a roast beef before putting in the oven and on top of an old fashioned meatloaf! It's really great with pork and chicken as well.