Tomato Jam
Chef: Wyatt Brege
Yield: 2 Cups
Ingredients:
- 4 lb Tomato Scraps (no seeds)
- 1/2 Cup Granulated Sugar
- 1/2 Cup White Wine Vinegar
- tt Sallt and Cracked Black Pepper
- 1 packet Fruit Pectin (optional)
Directions:
Quarter and remove the seeds from the tomatoes. Roughly chop the seeded tomato and place in 6 quart sauce pot. Add the vinegar, sugar and seasonings. Place the proto-jam on the flat top grill for 1 hour. Break down the tomatoes with a potato masher. (Optional) Add the pectin and let dissolve for 10 minutes. Cool in a 200 hotel pan in the fridge, then store in deli containers.
Notes:
You can can this recipe but you will need a pressure canner due to the increased risk of botulism in tomato canning. In our use we simply store the jam fresh.