I used to have a fantastic coworker named John. He was calm in the face of chaos, had a buoyant sense of humor and knew how not to take things too seriously. And, his wife Amy just happened to be my kitchen soulmate. You’ve got to love a coworker who comes attached to good people.
Amy was the first person to introduce to me tomato jam and now I can’t go back to a life without it. She gifted me a jar last summer, with the recipe attached and I will be forever grateful. I use it in place of ketchup (with turkey burgers), as well as in places where ketchup wouldn’t dare to tread (try it with a soft, stinky cheese. It will change your life).
For those of you who are accustomed to preserving tomatoes, you’ll notice that this recipe does not call for you to peel these tomatoes. That is not a mistake. You see, I’ve made this recipe twice now. The first time, I thought I could improve on things and peeled and seeded the tomatoes prior to cooking them down. However, without those bits, the finished jam was too sweet and entirely without texture. It needs the skin and seeds, to keep things interesting. Don’t take them out.