Author Notes
Last year, I discovered the joys of tomato jam which then led to creating different variations. When fall arrived and pomegranate season arrived, I couldn't resist adding pomegranate molasses to a batch for some sweet-tart flavor. The flavors of pomegranates and tomatoes blended beautifully, yielding a lovely savory jam that just happens to be delicious on a grilled cheese sandwich. —BlueKaleRoad
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Ingredients
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4 pounds
roma tomatoes, chopped (I don’t bother to peel or seed, but if you prefer a smoother jam you can do so)
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1 cup
brown sugar
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2 teaspoons
kosher salt
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1/4 cup
pomegranate molasses
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1 teaspoon
freshly ground black pepper
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1 teaspoon
dried coriander
Directions
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Combine all the ingredients in a large saucepan. Bring to a boil, then lower heat to medium-low and let it simmer and bubble, stirring often, until thick and jammy (about 1 hour).
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Let cool and ladle into a 1 quart jar. The jam will keep for 2 weeks in the refrigerator.
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