It’s Monday morning and I’m just getting to the recipe I promised for Friday afternoon. I apologize to those of you who’ve been holding onto tomatoes all weekend in the hopes that this honey-sweetened tomato jam would appear. I have a bad habit of widely underestimating how long things are going to take me to accomplish and sadly, this post was delayed because of my poor estimation skills.
Every since it first appeared on this blog, my friend Amy’s recipe for tomato jam has been one of the most popular things I’ve posted. The original post has hundreds of comments and nearly every time I teach a class or do a book event, someone comes up to me raving about the wonders of tomato jam.
It’s one of my favorite things as well. I smear it on turkey burgers, serve it with goat cheese, and use it as a dipping sauce for roasted sweet potatoes. Essentially, it’s a very fancy, chunky ketchup-substitute that can be used in all manner of both sweet and savory applications.
All summer long, I’ve been pulling out the sugar in many of my favorite recipes and dropping in honey instead. This recipe is the latest to undergo the conversion and I think it might be the most successful swap to date. The slightly honey flavor pairs beautifully with the tomatoes. The spices continue to sing and the yield is comparable to the sugared version. Truly, the only difference I’ve noticed is that this honey sweetened version isn’t as glossy as its counterpart. Happily, the sheen is the only thing that’s missing. The flavor is there in spades.
A couple of things to note. The length of time this jam can spend cooking varies widely. Stay close to the stove, stir regularly, and use a stainless steel pan in case it scorches. Towards the end of cooking, you should be stirring near constantly. You know this jam is finished when there’s no visible water separating out from the fruit. You’ll also hear a slightly sizzling noise as you stir towards the end of cooking. That’s a sign that the sugars have concentrated that the temperature in the pan is elevated beyond the boiling point of water. When you hear that, you are mere moments away from completion. Keep stirring for a moment or two longer and then pull the pan off the heat.