Saturday, July 1, 2017

Tomato Jam

The first ripe Indigo Rose tomato of the season
I see it's been 5 years since I've published a recipe. Let's get on with it.

Barrett and I grew Indigo Rose tomatoes in our 4' x 8' box at our community garden, Smarts Farm. As is so typical with beautiful things, they don't taste amazing. (jewelry, art, sunsets: do not eat) They're not awful or anything, I mean, they're garden fresh tomatoes, how bad can they be? But these won't win any taste competitions compared to many others you may grow in your garden.

So why the hell did we grow them? They're gorgeous.

They're prolific too, check out the background of that picture, all those shiny indigo things? We harvested about 3 pounds and after eating a pound of them as snacks, I decided to attempt to crank up their bland tomato flavor into something tomatoier and settled on jam.

Dude, this is going to revolutionize cheese and crackers for the month of July. It is holy shit good.

So if you find yourself in possession of tomatoes that need to get their shit together, I recommend this Tomato Jam.
Diced Indigo Rose, they're red inside


  • 2 lbs tomatoes, diced
  • 1 c granulated sugar
  • 2 Tbsp fresh squeezed lime juice
  • 1 Tbsp grated or minced ginger
  • 1 tsp ground cumin
  • 1 tsp salt
  • 1/4 tsp cinnamon
  • 1/8 tsp clove


Dump all ingredients in heavy bottom saucepan or dutch oven, bring to a boil over medium high while stirring occasionally. 

Reduce heat to a simmer and cook, continuing to stir occasionally for 2 hours.

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