I don’t know about you, but I am very, VERY ready to leave winter behind me and embrace the heat and flavors of summer. There is still snow on the ground in my neck of the woods, but I am already dreaming of picking and consuming fresh tomatoes from the garden. And when I do, I am DEFINITELY making this divine condiment from Andrea Meyers. It’s a perfect accompaniment to summer barbecues!
Spiced Tomato Jam with Pinot Noir
- 3 pounds (1.36 kg) plum tomatoes, seeded and chopped
- 3/4 cup (131 g) granulated sugar
- 1/2 cup (120 ml) pinot noir
- 1 stick cinnamon
- 8 whole allspice berries
- 3 whole cloves
- In a 5-quart saucepan, combine the tomatoes, sugar, pinot noir, cinnamon, allspice, and cloves.
- Bring it all to a boil over medium high heat.
- Reduce heat to medium and cook 35 to 40 minutes, stirring occasionally, until liquid has evaporated.
- Remove from heat and let cool for 20 minutes.
- Remove the spices.
- Blend the jam well using the immersion blender, until the peels disappear. Transfer jam to a container with tight-fitting lid.
- Refrigerate until ready to use.
The tomato jam will keep refrigerated for 1 month.
You can peel the tomatoes, just blanch them for a few minutes in hot water, and then remove the peels. Make the jam as directed and omit the blending step.