Mark Bittmans Tomato Jam Recipes

TOMATO JAM

Tomato Jam image

Good tomatoes and balance are crucial. You need sugar for the kind of gooey, sticky quality we associate with jam; otherwise, all you're producing is a tomato sauce, no matter how different the flavor is from the classic. Once you add that sugar, however, you need acid, because even though tomatoes are plenty acidic, they can't counter all that sugar. I tried lemon juice, vinegar and finally lime, deciding that I liked the last best.

Provided by Mark Bittman

Categories jams, jellies and preserves, project

Time 1h30m

Yield About 1 pint

Number Of Ingredients 9

Ingredients

1 1/2 pounds good ripe tomatoes (Roma are best), cored and coarsely chopped
1 cup sugar
2 tablespoons freshly squeezed lime juice
1 tablespoon fresh grated or minced ginger
1 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1 teaspoon salt
1 jalapeño or other peppers, stemmed, seeded and minced, or red pepper flakes or cayenne to taste

Steps:

Combine all ingredients in a heavy medium saucepan, Bring to a boil over medium heat, stirring often.
Reduce heat and simmer, stirring occasionally, until mixture has consistency of thick jam, about 1 hour 15 minutes. Taste and adjust seasoning, then cool and refrigerate until ready to use; this will keep at least a week.

Nutrition Facts : @context http, Calories 230, UnsaturatedFat 0 grams, Carbohydrate 58 grams, Fat 0 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 535 milligrams, Sugar 55 grams, TransFat 0 grams

FAST LATE-SUMMER JAMS

Fast Late-Summer Jams image

These quick jams are not preserves. They don't keep for months. But they don't have to, because they'll be gone long before they begin to spoil. Here are a few fast ways to hold on to the flavors of summer. The fig jam is good spread on toast, but also when served as a kind of chutney beside grilled meats. The peach or nectarine variation will add an ambrosial depth to your toast. And the blueberry jam? Its canvas is ice cream, or hot pancakes. In any case, use your spices sparingly, and let the fruit shine.

Provided by Mark Bittman

Categories quick, condiments, dips and spreads, side dish

Time 20m

Yield About 2 cups of jam

Number Of Ingredients 9

Ingredients

1 pound figs, stemmed and chopped
1 vanilla bean
1/4 cup sugar, or to taste
1 pound blueberries, picked over
1 3-inch cinnamon stick
1/2 cup sugar, or to taste
1 1/2 pounds peaches or nectarines, peeled, pitted and chopped
1 tablespoon peeled and minced ginger
1/3 cup honey, or to taste

Steps:

Combine ingredients for any of the jams in a small-to-medium saucepan; fruit should be at a depth of a couple of inches. Bring to a boil over medium heat. (You might have to add a tablespoon or two of water to the figs, but hold off until you see how much of their own liquid they produce.)
Adjust heat so mixture bubbles steadily. If it looks too soupy, use a higher heat to reduce it; if there is not much liquid, use lower heat to avoid burning. Cook, stirring occasionally, until mixture is liquid but thick. Figs will take the least time, peaches the longest.
Cool and refrigerate mixture; all will thicken as it cools. Store, refrigerated, for up to a week. Remove vanilla bean or cinnamon stick before serving.

Nutrition Facts : @context http, Calories 302, UnsaturatedFat 0 grams, Carbohydrate 77 grams, Fat 1 gram, Fiber 6 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 3 milligrams, Sugar 70 grams

MARK BITTMAN'S TOMATO JAM

MARK BITTMAN'S TOMATO JAM image

Categories Sauce Tomato Side Sauté Quick & Easy Wheat/Gluten-Free Fall Summer Healthy

Yield 1 pint

Number Of Ingredients 9

Ingredients

1.5 pounds ripe plum tomatoes, cored and coarsely chopped
1 cup sugar
2 tablespoons freshly squeezed lime juice
1 tablespoon fresh grated or minced ginger
1 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1 teaspoon salt
1/8 to 1/4 teaspoon red pepper flakes or cayenne

Steps:

1. Combine all ingredients in a heavy medium saucepan, Bring to a boil over medium heat, stirring often. 2. Reduce heat and simmer, stirring occasionally, until mixture has consistency of thick jam, about 1 hour 15 minutes. Taste and adjust seasoning, then pour into hot, sterilized jam jars, screw the lids on and turn the jars upside down to cool completely.

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