TOMATO JAM
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Recipe from Shabbat: Recipes and Rituals from My Table to Yours
Ingredients
- 2 pounds ripe, red tomatoes, cored and chopped
- 3/4 cup sugar
- 1 tablespoon grated lemon zest plus 4 tablespoons freshly squeezed lemon juice (from 1 very large or 2 small lemons)
- 1 tablespoon freshly grated turmeric root, or 1 teaspoon ground
- 1½ teaspoons ground cumin
- 1½ teaspoons kosher salt
- 1 teaspoon Baharat Spice Blend
- 1 teaspoon dried red pepper flakes
- 1 teaspoon black mustard seeds
- 1 teaspoon sweet paprika
Instructions
- 1
In a large (3-quart) heavy saucepan, combine the tomatoes, sugar, 3 tablespoons of the lemon juice, the turmeric, cumin, salt, baharat, red pepper flakes, mustard seeds, and paprika.
- 2
Bring to a low boil over medium heat, then reduce the heat to a simmer and cook until the tomatoes are thick and jammy, darken in color, and reduce to 3 cups, 50 minutes to 1 hour.
- 3
Remove from the heat, cool for 15 minutes, and stir in the remaining 1 tablespoon lemon juice and the lemon zest.
- 4
Let cool to room temperature, then refrigerate in sealed jars for up to 1 month. Makes 3 cups.
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