Heirloom tomatoes have become increasingly popular and more readily available in recent years. They are classified in four categories: family heirlooms, commercial heirlooms, mystery heirlooms and created heirlooms. These are grown for many reasons, such as historical interest, access to wider varieties, and by people who wish to save seeds from year to year. Their taste is widely perceived to be better than modern tomatoes. Heirloom tomatoes have a shorter shelf life and are less disease resistant than most commercial tomatoes. They also lack a genetic mutation that gives tomatoes an appealing uniform red color which sacrifices the fruit’s sweet taste.
Within the last year I have taken a greater interest in pickling and canning, which has driven me to spend more time making jams and chutneys. This recipe is one of my favorite jam recipes with a nice heat.
Start out by washing and removing the stems of the tomatoes. If using large tomatoes, dice them roughly to the size of a garlic clove. Place the tomatoes in the bottom of a medium sized pot and begin to heat up the pot to just below medium heat.
Layer the rest of your ingredients and begin to stir until they are all combined completely. Let the ingredients simmer together. Check and stir the jam every 10 minutes until it begins to thicken. As the mixture gets thick you will need to stir more frequently so not to burn the bottom.
Once the jam is to the thickness you desire (depending on what you are planning on using it for), blend half of the jam either in a stationary blender or with a stick blender. Remove the pot from the heat and taste. Season with extra salt or vinegar to find the exact flavor you love.
Place the jam into pre-boiled glass canning jars and top with the lid. Set jars in a pot of boiling water for 15 minutes then remove and let cool on counter. After an hour, place in refrigerator and cool completely. Check to make sure once it has cooled the top of the jar has suctioned down and canned properly.
Finally, serve on a burger, toast and cheese or however you would like. Have fun and enjoy!
Heirloom Tomato Jam Recipe
5 pounds heirloom tomatoes (roughly chopped) – in my opinion, I believe that heirloom tomatoes have the best flavor when in season
2 small yellow onions, diced
1 cup dark brown sugar
1 cup white sugar
2 lemons juiced
1 green apple, finely diced
2 1/2 teaspoons kosher salt
1 teaspoon whole coriander seeds
1/2 teaspoon cayenne pepper
1 teaspoon red chili flakes
1 teaspoon ground ginger
1 teaspoon smoked paprika
3/4 teaspoon cumin
1/3 cup apple cider vinegar
1 dried or fresh chilie of your choice (destemed and deseeded)
Crafted Creations 