I know. I thought it sounded weird at first, too. Jam? From Tomatoes???

I’ll admit, I was desperate. I had so many tomatoes coming on over the weekend screaming “Pick Me! Pick Me!” that I began to get a bit desperate.  I came across a tomato jam recipe and gave it a try. It is great spread on a toasted baguette slice over a thin layer of ricotta.

I decided to spice it up quite a bit, so the jalapenos were my idea. And, I only used about half of the recommended sugar so the jam would have a more tangy savory feel. And, don’t be tempted to squeeze out the seeds and liquid from the tomatoes – that is where all the pectin is that will thicken the jam.

Read the rest of this entry →