Author Notes: Just enough sweetness to tow the line between a condiment for roasted and grilled meats and a treat to slather on toasted baguette, this is a great way to preserve summer's bounty. - Jennifer Perillo - Jennifer Perillo
Food52 Review: Merrill and I are huge fans of tomato preserves, but I'd never made one quite like this. Jennifer Perillo's recipe calls for vinegar, cumin, coriander, onion and salt, which I expected to translate into a chutney-like preserve. But there's enough sugar in this jam to keep it balanced -- deliciously -- between a sweet and savory. It made me realize that tomatoes really need an acid like vinegar to underline their sweetness; the vinegar also adds an important feeling of richness to the jam. Jennifer Perillo says you can serve the jam with grilled meats as well as spread it on toast. The only issue with this recipe is that it makes just 3 half pints; I'd like to share it and yet I'd find it difficult to part with any of them. - Amanda & Merrill - A&M
Makes 1 1/2 pints
- 3 1/2 pounds tomatoes, coarsely shopped
- 1 small onion, chopped
- 1/2 cup brown sugar
- 1 1/2 cup granulated sugar
- 1 teaspoon salt
- 1/2 teaspoon coriander
- 1/4 teaspoon cumin
- 1/4 cup cider vinegar
- juice of 1 lemon
- Put all ingredients in a 2-quart pot. Bring to a gentle boil, then reduce heat to a simmer. Cook until thickened to a jam-like consistency, about 3 hours. Transfer to sterilized glass jars and store in refrigerator for up to two weeks, or use a hot-water canning bath for 15 minutes for long-term storage.
- Your Best Preserves Contest Winner!