This jam is so good on toast with cheese. Also, with a grilled cheese sandwich. I love it!
- 1 1/2 pounds ripe tomatoes, cored, peeled and diced*
- 1/2 cup finely diced white onion
- 2 Tablespoons fresh lemon juice
- 1/2 teaspoon very finely chopped fresh basil leaves
- 1/3 cup honey
- 1 teaspoon sea salt
- A few dashes of cayenne pepper
- A few dashes of freshly ground black pepper
- Combine the tomatoes, onion, lemon juice, basil, honey and salt in a saucepan. Add a couple dashes of cayenne pepper and black pepper.
- Bring to a simmer. Once simmering, adjust the heat on the stove to keep the tomatoes simmering until the mixture becomes thick and syrupy, about an hour or two.
- Taste and adjust seasonings as you like. Serve at room temperature. Can be refrigerated up to three days. Makes about one cup.
*How to peel tomatoes:
Bring a medium-sized pot of water to a rolling boil. Wash tomatoes, core out the stem part and with a paring knife, make an X on the non-stem end. Place tomatoes in boiling water with slotted spoon. Leave for about eight seconds or so. Scoop out with slotted spoon. Let cool enough to handle. The skin should peel off easily.
–Recipe courtesy foodloveswriting.com.
Jar of tastiness (We ate it quickly enough that canning methods weren’t really needed):
Great vehicle for the jam, on toast with ricotta: