Tomato Jam

Tomatoes are so my Jam. I love a sweet use of lush and juicy tomatoes, the long cooking and the caramelization that results. I’ve offered this jam along with herbed ricotta and other interesting jams to go along with pancakes and crepes and pretty sure it will be a staple – so long as I can acquire the amount needed. It does take at least 5 lbs….So next time your back yard Juliets (a variety of tomato that grows very well on Kauai!) are going off or someone at the farmers market has bountiful baskets full, take advantage!
5 lbs tomatoes, halved and quarteredimage copy
1.5 cups local honey
1/3 cup organic sugar
juice of 2 limes or lemons
1/3 cup apple cider vinegar
1 teaspoon cinnamon
1 teaspoon of cloves
1 teaspoon good quality curry powder – or divided tsp of ginger, cumin, funegreek
Add all ingredients to a pot and bring to a boil. Reduce to a simmer and cook for 2-3 hours depending on how long it takes to get jammy. It’s worth the time. Your tomatoes will reduce in size by 1/2 if not more. Jar and use on crepes, over toast with cheese, along with eggs. YUM

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