Thursday, August 9, 2012

Tomato Freezer Jam

Keep things easy peasy during this hot summer and make tomato jam with just a few ingredients that are probably already on hand. This is going to go in a tomato tart later this week, but I can just imagine finding a jar of it in the back of the freezer come fall and re-living this wonderful tomato season.

Tomato Freezer Jam

1 quart cherry tomatoes
2/3 cup cane sugar
1 lemon (juice and strips of peel)
2 teaspoons crushed red pepper flakes
sea salt and cracked black pepper (to taste)

Halve all the tomatoes and place them in a large stockpot. Add sugar, lemon juice and peel, red pepper, salt, and pepper. Set pot on stove on on medium-low heat. Stir often. Let it cook for 1-2 hours until reduced by half and at a thick consistency. Let it cool before spooning into freezer jars. Keeps for about 2 weeks in the fridge, much longer in the freezer. (Makes about 3 cups.)

How would you use your tomato jam?