CSA Cooking: Smoky, Spicy, Skillet Tomato Jam

half pint tomato jam

Skillet jams really are the best way I know to deal with a couple pounds of rapidly ripening fruit. Today’s batch was a slimmed down, extra spicy and smoky version of my classic tomato jam.

I had just two pounds of mismatched tomatoes from last week’s Philly Foodworks share and with a vacation looming, I’ve been trying to make useful things out of everything that could possibly go bad around here.

2 pounds macerated tomatoes

I chopped up the tomatoes, combined them with 1 1/4 cup of granulated sugar, and let them macerate over night (I do so love breaking up the work of even the smallest batches of preserves into easily manageable pieces).

skillet tomato jam

Then today, I poured the juicy sugared tomatoes into my trusty 12 inch skillet and added 4 tablespoons of bottled lemon juice, 1 tablespoon grated fresh ginger, 2 teaspoons of crushed red pepper flakes, 1 generous teaspoon of smoked paprika, another teaspoon of salt, and 1/4 teaspoon cayenne.

tomato jam in a measuring cup

The tomatoes cooked down over hight heat for just around 20 minutes, until it was glossy, thick, and didn’t look at all watery. Into a trio of half pint jars and processed for 15 minutes, this little batch took less than an hour total of active time.

three half pints tomato jam

Like all tomato jams, this one is good with cheese and crackers, slathered on a burger, eaten with sweet potato fries, or dolloped alongside scrambled eggs.

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80 Responses to CSA Cooking: Smoky, Spicy, Skillet Tomato Jam

  1. 51
    Sara says:

    How do you get 3 half pint jam jars to fit? I can only fit 2. I didn’t buy the Kuhn Rikon, but the one I did purchase has supposedly more capacity.

  2. 52
    Pam says:

    I’m ready to embark on my first tomato jam adventure. Timing doesn’t work out for me to macerate the tomatoes overnight. How many hours would do the trick? THX

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