What's your jam? 

About two years ago one my best friends sent me a recipe for jam that blew me away. I've known Q since we were in kindergarten and she never ceases to amaze me with her creativity and her heart, whether on a canvas, through donating her hair, or what she puts in a jam jar. I thought of her today and this jam since I've got some tomatoes sitting on my kitchen windowsill and wanted to share it. 

To quote her e-mail, "Start thinking of jam with cheese on crackers... jam on a deli meat sandwich... jam in egg breakfast burrito... jam glaze on sauteed potatoes... oh yes, this IS the holy grail of savory jams!" 

I couldn't agree more

Now, most gardeners in the Midwest have long since harvested their tomatoes, but for some reason, here in Colorado it still gets to the high 80's by midday...in October. Perhaps this is not normal, but we have only recently moved here, so I'm not sure. But it means that I'm still picking tomatoes off the vines the former owners left us. Which is great because it means I get to make this jam. And this jam is my JAM!

Consider your cookware when you cook with acidic foods like tomatoes. Some pans are reactive and others are not. A reactive pan is one that contains metals that might interact with certain foods. Aluminum, cast iron, and unlined copper are examples of reactive metals. Pans made of these materials conduct heat very well. However, avoid cooking acidic foods in pans like these, as the metal can alter the color and flavor of the dish.

Stainless steel and tin (including tin-lined copper) are examples of nonreactive metals. You can use these pans for all kinds of foods, though you may not get the heat conductivity of copper or cast iron.

courtesy of sweets.seriouseats.com

​Spicy, savory tomato jam
** recipe adapted from http://foodinjars.com/2010/09/tomato-jam/**

Yield: Varies depending on the kind of tomato used, pan width and the finished thickness

Ingredients

• 5 pounds tomatoes, finely chopped
• 3 1/2 cups sugar
• 8 tablespoons lime juice
• 2 teaspoons freshly grated ginger
• 1 teaspoon cinnamon
• 1/2 teaspoon ground cloves
• 1 tablespoon salt
• 1 tablespoon red chili flakes
• You can also substitute the fresh ginger for dried (you'll need more) or for ginger essential oil (about a drop, 2 if you really like ginger)​

Instructions

1. Combine all ingredients in a large, non-reactive pot. Bring to a boil and then reduce temperature to a simmer. Stirring regularly, simmer the jam until it reduces to a sticky, jammy mess. This will take between 1 and 1 1/2 hours, depending on how high you keep your heat. ​
2. When the jam has cooked down sufficiently, remove from heat and fill jars, leaving 1/4 inch of head space. Wipe rims, apply lids and twist on rings. Process in a boiling water canner for 20 minutes. 
3. When time is up, remove jars from water bath and allow them to cool. When jars are cool enough to handle, test seals. Store jars in a cool, dark place for up to one year.
4.  If canning is not your thing, and it's not mine, just freeze the jars with plastic wrap over top and put real lids on after frozen. Easy peasy lemon squeezy!

This jam takes a grilled cheese sandwich to a whole other level, not gonna lie. Try it, you'll love it and thank me and Q for it. I promise. Now get cooking! Then tell me how you used it :)