Tomato Jam with Rosemary and Saffron

October 16, 2013

Savor the true end of warm weather and its bountiful, juicy tomatoes, before it's too late! Now, more than ever, it's easy to can and otherwise preserve summer's bright fruits and veggies for long winters. Make this tomato jam recipe from Herbivoracious, and pop open a jar when you need tomatoes to cure your winter blues.

You might also consider this a chutney, especially with onion, chili flake and rosemary highlighting tomato's natural sweetness. Whatever you want to call it, it would taste amazing on a wedge of brie cheese and crackers, or spread on a dark and salty pumpernickel roll. Even better: It's a vegetarian, vegan and gluten-free jam.
24 ounces (by weight) tomatoes, cored and peeled (see above), roughly diced
1/2 cup white onion, finely diced
1/2 teaspoon rosemary leaves, very finely chopped
3/4 cup sugar (you could also try a little less)
3/4 teaspoon salt
pinch of chili flakes
pinch of saffron, crumbled
a few grind of black pepper
2 tablespoons lemon juice
For full recipe instructions, click here.

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