Summer tomato jam is sweet, tangy, a little spicy, and 100% delicious. At home on breakfast sandwiches, burgers, over cream cheese--there's not much this versatile summer jam can't do!
2 ½poundsripe summer tomatoes--any kindorganic if you can get them
¾cupgranulated sugar
½cupcane vinegar or red wine vinegar
1teaspoonkosher saltor to taste
several grindings black pepper
1TablespoonAleppo pepper flakeor your favorite pepper flake, to taste
Instructions
Wash and core the tomatoes. Cut off any bad spots and discard.
Place the tomatoes in a heavy-bottomed saucepan, and add the sugar, vinegar, salt, and black pepper.
Cook over medium heat. As the tomatoes soften, break them down with the back of a wooden spoon.
Once the tomatoes are very soft and smooshy, run all of them through a food mill with the medium disc to get out most of the seeds and all of the tomato skins. Be sure to scrape down the underside of the food mill. You don't want to miss any of the goodness.
Return the tomato pulp (which will be very soupy) to the pan.
Add the pepper flake, and cook over medium-low heat, stirring occasionally to prevent sticking, until the jam is much reduced and very thick. When you run your spatula along the bottom of the pan, you should be able to see the bottom of the pan for a couple of seconds before the jam runs back.
Pour into a very clean pint jar. The jam most likely will not fill the jar, just so you know.