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Tomato Jam
Crostini with Ricotta and Tomato Jam
Well, I walked out into my garden yesterday morning and I started picking Juliet tomatoes. And I picked. And I picked. By the time I finished I was astounded at the morning’s yield from one plant. And in just a couple of minutes. Astounded, I say. There were four and one-half pounds! First off I reflected on how pleased I was with the yield from my one very productive Juliet plant. Then I got practical. I thought about what I was going to do with them. Ovoid, red, firm and juicy, they are one of my favorite tomatoes. I could eat them out of hand. I could make my favorite eggs for breakfast, Cheesy Eggs, that is. See my older post on the subject. I could share them with neighbors. Or I could do what any cook does in August when faced with abbondanza such as this. Make jam. Yes, indeed. Tomato jam. If you have never had it, stay with me. Tomato jam is sweet, the very essence of tomato. Over the years I have seen many recipes. Some call for nothing more than tomatoes and sugar. Others call for the addition of citrus juice and or zest, red wine vinegar, cinnamon, cumin, chiles de arbol, jalapenos, cloves, ginger, bay leaves, and that is just for starters. Remembering a post about Sicilian Tomato Jam from Judy of Divina Cucina and another from Deborah of Italian Food Forever, I got to work. One thing I love about cooking is looking at another’s work and building upon it. So here with sincere thanks to both Judy and Deborah is my version of Tomato Jam.