Tomato Jam
At her New Glarus restaurant Cow & Quince, Lori Stern used this workhorse recipe to enjoy the flavors of Wisconsin summer well into the fall and winter. Toss tomatoes in the freezer when they are plentiful, then make this recipe when you have time in the slower autumn months. Today in her role leading a nonprofit educating and empowering organic farmers, Stern continues to value the ability to preserve local produce when bountiful and enjoy throughout the year. She suggests adding this tomato jam to a BLT or using it as an extremely flavorful enhancement to salad dressings or mayo for sandwiches.
Ingredients
5 pounds of tomatoes (heirloom or a blend of varieties), stems removed
3½ pounds granulated sugar (~8 cups)
2 ounces balsamic vinegar (~4 tablespoons)
2 ounces red wine vinegar (~4 tablespoons)
1 ounces kosher salt (2 tablespoons plus 1 teaspoon)
Directions
Add all the ingredients to a large pot. You do not need to remove the tomato skins. Simmer over medium heat until desired consistency, 2-3 hours. To test if the jam is thick enough, place a ceramic plate in the freezer for about 15 minutes. Using a spoon, drop a small amount of hot jam onto the plate. Let sit for a few seconds, then pull your finger through the jam. If it wrinkles instead of flooding back across the plate, it is set.
Using an immersion blender or working in batches with a standard blender, process the tomato mixture until smooth. Taste the jam and adjust the seasonings to your preference.
Refrigerate, freeze or follow water bath canning instructions to preserve the jam.
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