I have fallen into something of a lunchtime routine. I start a couple slices of toast, pull out a jar of tomato jam, and then rummage around, looking for some leftover to add to bridge the toast and jam. Earlier today, I piled the toast high with some leftover braised collards and a little ricotta cheese before spooning on a little jam.
Last week, I spread my toast with a little fromage blanc and then added the the tomato goodness (I also had a giant salad of arugula, baby lettuce, and chopped apple). I’ve also used this same formula with leftover roast chicken, baked tofu, and even cold steamed broccoli.
How are you guys using your preserves these days?
I’ve been doing the exact same thing! Toast, tomato jam, dilly beans and some lunch meat. So good. Sometimes Yumm Sauce mixed with the tomato jam. So good!
A couple of tablespoons stirred into the mayo in a chicken salad – especially great with tomato jam, or fruit pickles!
Breakfast this week was chocolate waffles with cherry butter on top.
Grilled pork chops with tomato jam on top. Grilled cheese with tomato jam inside. Plain old cheese and crackers with it on top. YUM!!
I have just started canning, and my very first batch of jelly was a muscadine jelly that never set up (I didn’t understand quite how hard a “hard boil” really is), so I was left with several jars of muscadine syrup! Opened up a jar this past weekend and mixed in with a homemade barbecue sauce and spooned over brisket and polenta – YUM!
I haven’t yet made tomato jam. I’m on tomato strike because everytime I try to do something with them, I get frustrated..
But that picture…
I may need to put down the picket sign and make some
Jeni – Tomato jam is REALLY easy – basically put everything into a pot and cook it to jammy goodness. And it’s SOOO worth it!!
I love the timing on this! I made your spicy tomato jam this summer and for the past week have been obsessed! I make toast, smother it with goat cheese or ricotta or cream cheese (anything really) and top it with tomato jam. So, so good. I also discovered that if you thin it out with some olive oil it makes a great salad with arugula, goat cheese and walnuts!
Oh my, that is a brilliant idea!! We have been eating the spicy tomato jam on our turkey sandwiches, but thinning it out with olive oil (maybe some good vinegar too) would be heavenly! I am so stealing this idea.
Last weekend I took best in show at the Grilled Cheese Invitational’ that our friends host. The winning sandwich was Tomato Jam, Brie, & Fontina.
The jam is what clenched the victory!
As I was reading this, I was eating vanilla ice cream with cranberry/orange/cinnamon stick sauce drizzled over it. Very good! The sauce had been intended to be more of a jam or conserve but something went wrong last fall. Now it’s had a new life as marinades and sauces.
I had a tomato jam and chicken sandwich today. I like the salad dressing idea. We have been eating a lot of pickles lately, and I did peaches for the first time this year. They are delicious. I would like to try pears next year.
I have made both of your tomato jams and prefer this one. they are both delicious but I think the honey makes this my favorite!!
I made the honey sweetened tomato jam for the first time and we loved it with some reheated venison sausage!
I’ve mixed tomato jam into mashed sweet potatoes instead of the usual goods. It tastes like Thanksgiving in a bowl…divine!
Your apple lemon honey jam with an aged cheddar and crackers was an enormous hit one rainy afternoon at work!
I harvested a ton of tomatoes yesterday and made your tomato jam recipe last night. Heaven! Now I want to eat tomato jam on everything! How did I get to my 50s not knowing about tomato jam? Thanks for such a fab recipe, Marisa. It’s a keeper.