Tomato and Green Apple Jam

Name: Tomato and Green Apple Jam
Total time: PT0D0H0M
Yield: makes 3 Cups
Ingredients: 2 lb. ripe red tomatoes; 2 medium green apples (like Ginger Gold or Granny Smith), peeled and finely diced; 1 ⁄ 2 tsp. red chile flakes; 6 large garlic cloves, peeled and minced; 1 (2") piece fresh ginger, peeled and grated; 2 1 ⁄ 2 cups superfine sugar; 1 ⁄ 2 cup balsamic vinegar

Serves
makes 3 Cups

Sweet and thick with a kick of heat, this jam tastes great with grilled chicken or fish, dolloped on fried eggs, or spread on toast with sharp cheddar cheese. Make it in August when tomatoes are at their peak, and serve in winter for a hint of sunshine. This recipe was developed by Saveur.com contributor Leah Koenig.

Ingredients

2 lb. ripe red tomatoes
2 medium green apples (like Ginger Gold or Granny Smith), peeled and finely diced
¹⁄₂ tsp. red chile flakes
6 large garlic cloves, peeled and minced
1 (2") piece fresh ginger, peeled and grated
2 ¹⁄₂ cups superfine sugar
¹⁄₂ cup balsamic vinegar

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Instructions

Step 1

Peel the tomatoes: Bring a large pot of water to a boil over high heat. Meanwhile, fill a separate bowl with cold water and several ice cubes. Score the bottom of each tomato with an X. Once water is boiling, drop tomatoes in for 15-30 seconds; remove with tongs and immediately plunge into ice water. Slip off the peels with your hands, then roughly chop the peeled tomatoes.

Step 2

Add the tomatoes, apple, chile flakes, garlic, ginger, sugar and balsamic vinegar to a medium saucepan set over medium heat and stir to combine. Bring mixture to a boil very slowly, then lower heat and gently cook, uncovered, for about 40 minutes, stirring occasionally to prevent scorching, until the mixture is thick and jammy.

Step 3

Meanwhile, submerge three 1-cup canning jars, along with their lids and ring bands, in a large pot of boiling water and sterilize over high heat for 10 minutes. Transfer sterilized jars, lids, and bands to a clean dishtowel.

Step 4

When the jam is ready, remove from heat and, if desired, use a potato masher or fork to break down tomato and apple chunks to your preferred consistency. Fill each jar with hot jam, seal and leave to cool. Stored in a dark, cool place, jam will keep indefinitely; once opened, a jar will keep for about a week in the fridge.

Peel the tomatoes: Bring a large pot of water to a boil over high heat. Meanwhile, fill a separate bowl with cold water and several ice cubes. Score the bottom of each tomato with an X. Once water is boiling, drop tomatoes in for 15-30 seconds; remove with tongs and immediately plunge into ice water. Slip off the peels with your hands, then roughly chop the peeled tomatoes.
Add the tomatoes, apple, chile flakes, garlic, ginger, sugar and balsamic vinegar to a medium saucepan set over medium heat and stir to combine. Bring mixture to a boil very slowly, then lower heat and gently cook, uncovered, for about 40 minutes, stirring occasionally to prevent scorching, until the mixture is thick and jammy.
Meanwhile, submerge three 1-cup canning jars, along with their lids and ring bands, in a large pot of boiling water and sterilize over high heat for 10 minutes. Transfer sterilized jars, lids, and bands to a clean dishtowel.
When the jam is ready, remove from heat and, if desired, use a potato masher or fork to break down tomato and apple chunks to your preferred consistency. Fill each jar with hot jam, seal and leave to cool. Stored in a dark, cool place, jam will keep indefinitely; once opened, a jar will keep for about a week in the fridge.