Tomato Jam with Basil and Thyme
This surprisingly delicious jam crams all the flavor of fresh summer tomatoes and Basil into a small package that might just last you well into the fall – if you can stop eating it! It's delicious served with cheese and crackers, in a grilled cheese sandwich or just on a piece of toast.
Ingredients
- 3 pounds good ripe tomatoes, Rough chopped
- 1.5 cup sugar
- 2 tablespoons lemon juice
- 1 cinnamon stick
- 2 teaspoons salt
- 1 big handful of fresh Basil, rough chopped (about 1oz)
- 4-5 sprigs fresh Thyme
- 1-2 jalapeño peppers (optional)
- 1 Tbsp pectin (optional)
Instructions
- Add all ingredients (except pectin) to a saucepan and bring to a boil over medium heat. Stirring occasionally.
- After about 45 minutes the mixture will have broken down pretty well and start to thicken. Remove the cinnamon stick and the thyme stems. For a smoother jam you can blitz the mixture with a stick blender at this point. This is also a good time to stir in some pectin if you want, though it should thicken up pretty well without it.
- Once the mixture attains a jam-like consistency (another 15-30 minutes), remove from heat and scoop into adorable little jars… or the container of your choice.
Notes
PLEASE REFRIGERATE! Yes, we put this jam in little jars, but we're still keeping it in the refrigerator. Unless you are an EXPERIENCED CANNER and understand how to can food safely, we'd definitely recommend you do the same. Ok?
This recipe was inspired by Mark Bittman's tomato jam recipe which was brought to our attention by The Wednesday Chef.
