Mark Bittman’s Tomato Jam
- 1.5 lb. ripe plum tomatoes, cored & coarsely chopped
- 1 c. sugar
- 2 T. freshly squeezed lime juice
- 1 T. freshly grated or minced ginger
- 1 t. ground cumin
- 1/4 t. ground cinnamon
- 1/8 t. ground cloves
- 1 t. salt
- 1/8 – 1/4 t. red pepper flakes or cayenne
- Combine all ingredients in a heavy medium saucepan. Bring to a boil over medium heat, stirring often.
- Reduce heat and simmer, stirring occasionally, until mixture has consistency of thick jam, about 1 hour 15 minutes. Taste and adjust seasonings then pour into hot sterilized jam jars. Store in refrigerator or process in a traditional hot water bath for longer storage.
Makes approximately two 8 oz. jam jars… and a little bit more.
I know, I know… not really a Meditation but I love this tomato jam… it’s funny… sweet and savory at the same time.
Dana Burrell... Art 
Wow, sounds wonderful, mysterious!
Opened my last jar today… it’s especially good smeared on a cheese sandwich!
Anything one loves is a meditation. Here’s a recipe you may enjoy; Paula Wolfert’s “Tomato Magic”.
1 6-8oz jar sun-dried tomatoes packed in olive oil
1 28 oz can organic tomatoes, Muir Glen fire-roasted
1/2 t salt
EVOO
Combine the tomatoes and their oils and juices, the salt and 2 T water in a blender or processor and puree until smooth.
Scrape puree into a wide, heavy-bottomed saucepan over med-low, and cook, stirring often until reduced to a thick jam, about 30 minutes.
Scape some of the jam into a clean, dry jar for immediate use. Cover with 1/4 ” olive oil, close the jar and refrigerate for up to 1 month. Divide the remaining into 1+2T balls and freeze on a flat tray about 15 minutes, until firm. Place in a freezer bag and store in freezer.
This provides instant depth of flavor to sautes, soups and sauces; just delightful as is her The Food of Morocco cookbook from which it came. I hope you’ll try it.
Thank you Melissa… this sounds amazing! You bet I’ll try it as soon as I get my hands on a jar of those sun-dried tomatoes.