Tomato jam

Time: 1 hour 15 minutes
Complexity: easily
Quantity: 1 tbsp.

Surprise your loved ones with this unique tomato jam. Tomatoes contain ample pectin, and when cooked for a long time, they acquire the perfect jam-like consistency. Peeled tomatoes are simmered in a mixture of refined and brown sugar, while a touch of apple cider vinegar, lemon juice, salt, coriander, and cumin perfectly balance their flavor, infusing it with a wonderful spicy note. Once the tomato jam has cooled completely, it can be used in sandwiches, served as a sauce with meat, spread on crackers, or eaten with cheese.

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Recipe:

Make a cross in the bottom of each tomato (about 3 pounds) and cook them in boiling water for 30 seconds. Drain, transfer the tomatoes to a bowl of ice water, then peel and dice. Combine the tomatoes in a large saucepan with 1 cup granulated sugar, 1/2 cup light brown sugar, and 2 tablespoons apple cider vinegar and heat over medium heat. Add 1/2 teaspoon coarse salt, 1/4 teaspoon each ground coriander and cumin, and the juice of 1 lemon. Cook, stirring, until thickened, about 1 hour; let cool. Serve the tomato jam with cheese and crackers.