Monday, September 26, 2011
Tomato-Pomegranate Jam for Fun
This summer I fell in love with tomato jam. How had I never eaten this lush condiment before? The first time, I kept it quite simple and we appreciated the pure, concentrated tomato taste. It became a staple slathered onto sandwiches and enhanced our scrambled eggs.
Tomatoes are still ripening on our vines and since we have run out of tomato jam I decided to make a new batch. Tomato jam is versatile. You can add different spices such as cumin or ginger, mince up some onion, heat it up with chilies, sweeten it with honey or tart it up with lemon juice. You can really get creative!
As I pondered what to include in the jam, pomegranates came to mind with Rosh Hashana approaching this week. Pomegranates are coming into season and are one of the fruits we will be blessing as we celebrate the Jewish New Year. For this batch, I thought I'd use pomegranate molasses, which is pomegranate juice that has been reduced to a syrup and is a marvelous staple to keep in your kitchen. It can be found in Middle Eastern markets and specialty grocery stores. It’s terrific to use in marinades, salad dressings, cocktails and homemade sodas.
I thought the sweet-tart flavor would blend well with the tomatoes and gave it a whirl. Quite delicious! In fact, the next time I make it I may increase the amount of pomegranate molasses to let it shine even more. We enjoyed this jam with homemade ricotta cheese and thick slices of whole grain bread over the weekend. I think pairing the jam with grilled cheese sandwiches will be next. Endless possibilities to enjoy!
Makes about 1 quart
4 pounds roma tomatoes, chopped (I don’t bother to peel or seed, but if you prefer a smoother jam you can do so)
1 cup brown sugar
2 teaspoons salt
1/4 cup pomegranate molasses
1 teaspoon freshly ground black pepper
1 teaspoon coriander
Combine all the ingredients in a large saucepan. Bring to a boil, then lower heat to medium and let it simmer and bubble, stirring often, until thick and jammy (about 1 hour).
Let cool and ladle into a 1 quart jar. The jam will keep for 2 weeks in the refrigerator.