A chronicle of my adventures growing, preserving, cooking and eating from my garden and everywhere.

Known to many for my incredible ability to organize, I tackle gardening and life with equal verve.  Obsessive, is that a bad thing?

Extra Smoky Tomato Jam Recipe

By Tammy Kimbler

Adapted from original recipe by Molly Herrmann, originally posted by Minnesota Monthy/FreshTartSteph


Ingredients:

12 lbs heirloom tomatoes

3.5 c raw sugar

1 c fresh lime juice

2.5 tbs ground cumin

5 tbs smoked paprika

1 tbs kosher salt


Instructions:

Prepare 12-14 half pint jars and lids in a hot water bath.  Lay all your tomatoes on a baking sheet and roast them under the broiler until their skin is charred.  Blend them in a food processor until chunky.  Add the tomatoes and all remaining ingredients to a pan.  Bring to a boil then simmer on low until the mixture becomes a jam-like consistency.  It takes about an hour.  Stir occasionally, especially as it begins to thicken to prevent scorching on the bottom of the pot.  You don’t want it THAT smoky!


Ladle hot jam into clean, hot half pint jars, leaving 1/2” headspace.  Wipe the rims and add the lids.  Process in a boiling water bath for 15 minutes at a full rolling boil. Yields 12-14 half pints. 

Roasted tomatoes for my Extra Smoky Tomato Jam
Extra Smoky Tomato Jam on Sourdough Toast
Ugly delicious heirloom tomato