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.
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).
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.
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.
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.