Courtesy Jordan Champagne, owner, Happy Girl Kitchen in Pacific Grove
Tomatoes are a fruit that is great to preserve in many different ways. One can make straight preserved tomatoes, salsa, marinara sauce, chutney and juice, to name a few. Different tomatoes are a better fit for some preserves than others. Dry-farmed tomatoes are perfect for making tomato jam. They are in peak harvest through October and their flavor is also best at this time.
This jam has a rich red tomato color with a velvety smooth finish. It can be used to adorn an abundant appetizer board. At Happy Girl, we use this jam on our sandwiches and as a topping for a grain bowl. The garam masala in this recipe plays with the balance of sweet and savory and makes this jam delightful with salty cheese, as a glaze for green vegetables and even as a secret ingredient to make baked beans really pop. This preserve is not just for toast.
4 pounds dry-farmed tomatoes, destemmed and sliced into chunks without peeling
1½ pounds organic cane sugar
¼ cup lemon juice
1 tablespoon garam masala
1 pinch sea salt
Place 5 plates in the freezer so they are ready for your gel test at the end. Prepare seven 8-ounce jars for storing the finished jam. Combine all the ingredients in a nonreactive pot over medium-high heat and bring to a boil, stirring occasionally to avoid scorching. After 5 minutes, take a plate out of the freezer and do a gel test. Continue testing throughout the cooking process and continue to boil vigorously until you have reached the desired gel stage, about 10–15 minutes. Once the jam reaches your desired consistency, remove it from the heat and fill the jars, leaving ½ inch of headspace at the top. Wipe the rims, apply the lids and process in a hot water bath canner for 10 minutes. Jars will keep for up to 1 year. Makes seven 8-ounce jars.
Reprinted with permission from It Starts with Fruit by Jordan Champagne, Chronicle Books, 2020.
About the author
Jordan Champagne is the co-owner and founder of Happy Girl Kitchen Co.
She has a passion for preserving the local, organic harvest and loves sharing
her secrets at workshops she teaches in Pacific Grove and in Oakland.
