HEIRLOOM TOMATO AND CHILI PRESERVE

Makes: 12 to 14 8-oz/230-mL jars

5 lb (2.3 kg) cored and chopped heirloom tomatoes (see note 1) 4 lb (1.8 kg/8 cups) sugar 1 cup (250 mL) fresh lemon juice 2 tbsp (30 mL) chili pepper flakes

Combine all ingredients in a jam pot. Bring to a boil for 5 minutes. Cool and refrigerate overnight.

2. The next day, bring mixture back to a boil over high heat. Cook to set at 220 F (104 C); check set on a cold plate (see note 2).

3. Let sit 5 minutes, then ladle into hot sterilized jars, wipe rims, place sterilized lids on jars and process in a water bath 10 to 15 minutes.

Note 1: You will need about 5 1/2 lb (2.5 kg) of whole tomatoes.

Note 2: A simple way of testing set is to keep a stack of small plates in your freezer when you’re making jam. Once the preserve comes to temperature at 220 F (104 C), simply drop a small amount of the hot preserve onto the cold plate, wait a couple of minutes and then tilt the plate. If the preserve moves slowly, or not at all, it’s ready to go into the jar. If the preserve runs freely, continue cooking and check every three to five minutes.

COMPOUND JAM BUTTER

1 cup (250 mL) unsalted butter, softened 3 tbsp (45 mL) heirloom tomato and chili preserve (recipe at left) 1 tbsp (15 mL) chili pepper flakes 1 tsp (5 mL) flaked sea salt

1. Blend ingredients in a food processor. Form into a log, wrap in parchment and refrigerate 2 hours before using. It will keep in the fridge for 5 to 7 days or in the freezer for up to 3 months.