Tomato Strawberry Jam Recipes

STRAWBERRY-TOMATO JAM CROSTINI

Steps:

• For the jam: Place the diced tomatoes in a medium saucepan over medium-high heat and bring to a boil. Reduce the heat to a simmer and add the strawberries, sugar, cinnamon, salt and lemon juice. Stir to combine. Bring to a simmer and cook over medium-low heat, stirring occasionally, until the mixture has thickened to the consistency of a loose jam, 40 to 45 minutes. Set aside to cool completely.
• To assemble the crostini: Preheat the broiler to high.
• Slice the baguette into 1/4-inch-thick rounds. Brush each slice on both sides with the olive oil. Place the bread on a baking sheet, sprinkle with the salt and broil until golden brown and crispy, 5 to 6 minutes. Top each crostini with a teaspoon of jam and some of the feta. Garnish with one or two mint leaves if using.

TOMATO STRAWBERRY JAM

Steps:

• Prep tomatoes and strawberries.
• In a large heavy pot (such as a dutch oven), add tomatoes, berries, sugars, salt, pepper, vinegar, cumin, & red pepper flakes.
• Bring to a boil.
• Reduce heat to med/low and continue to cook for approx 2-2 1/2 hours. Stir often.
• Cook until reduced and thick.

TOMATO JAM

Steps:

• Score an X in the bottom of 3 pounds of tomatoes and cook in boiling water for about 30 seconds. Drain, transfer to a bowl of ice water, then peel and dice. Combine the tomatoes with 1 cup granulated sugar, 1/2 cup light brown sugar and 2 tablespoons cider vinegar in a large pot over medium heat. Add 1/2 teaspoon kosher salt, 1/4 teaspoon each ground coriander and cumin and the juice of 1 lemon. Cook, stirring, until thick, about 1 hour; let cool. Serve with cheese and crackers.

RASPBERRY (OR STRAWBERRY OR BLACKBERRY) TOMATO JAM

Steps:

• In a large pot, mix tomatoes and sugar.
• Bring to a boil and boil 5 minutes.
• Remove from heat.
• Add gelatin and stir well.
• Seal in jars or in freezer.