Meditation – 13 April 2020

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
  1. Combine all ingredients in a heavy medium saucepan. Bring to a boil over medium heat, stirring often.
  2. 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.

4 thoughts on “Meditation – 13 April 2020

  1. 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
    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.


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