Flavor of the Month

Coriander in Sweet and Savory Tomato Jam

FOOD

I found this recipe on Food52, as I was looking for recipes that featured coriander. After hours of plundering through Indian recipes, I finally found this tomato jam. Although I made a small batch and did not actually preserve it, I found this jam to be sweet, acidic, tangy, and even rich. I used store-bought tomatoes since I could not find garden tomatoes since they aren’t quite in season yet in my area, but the tomatoes I used tasted like a garden tomato, but I bet it would extraordinary with garden tomatoes. 

Check Here to See When Tomatoes Come in Season Near You

SPRINGTIME (1)

Sweet and Savory Tomato Jam

Makes 1 1/2 pints

  • 3 1/2 pounds tomatoes, coarsely shopped
  • small onion, chopped
  • 1/2 cup brown sugar
  • 1 1/2 cups granulated sugar
  • teaspoon salt
  • 1/2 teaspoon coriander
  • 1/4 teaspoon cumin
  • 1/4 cup cider vinegar
  • Juice of 1 lemon

 

  1. Put all ingredients in a 2-quart pot. Bring to a gentle boil, then reduce heat to a simmer. Cook until thickened to a jam-like consistency, about 3 hours. Transfer to sterilized glass jars and store in refrigerator for up to two weeks, or use a hot-water canning bath for 15 minutes for long-term storage.

Copy of SPRINGTIME

  1. Slather on a grilled cheese

  2. Use as a topping on meatloaf

  3. Serve with fried eggs and bacon

  4. Use as the T in a BLT

  5. Use as a marinara on a pizza with caramelized onions and blue cheese

  6. Use on a burger in place of ketchup

  7. Mix into cream cheese for a tangy dip

  8. Spread on toast

  9. Pair with cured meats and cheeses

  10. or….just eat it with a spoon

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