Grilled cheese with tomato jam

Keep on tast­ing sum­mer for at least an­other cou­ple of weeks

Daily Camera (Boulder) - - Essentials - By Gretchen Mckay

If you’re like me, you want to keep on tast­ing sum­mer for at least an­other cou­ple of weeks. I am es­pe­cially re­luc­tant to say good­bye to the many shades of home­grown toma­toes I’ve been stuff­ing my­self silly with for the past two months.

Luck­ily, I still have quite a bit of fruit on my vines (a ben­e­fit of plant­ing late this year). While I plan on mak­ing much of it into sauce, I’m also turn­ing some of th­ese juicy orbs into a jam. Tomato jam re­quires just a hand­ful of in­gre­di­ents and min­i­mal ef for t, and it is as easy as mak­ing ap­ple­sauce. All you need are ripe toma­toes, some warm spices, a sharp knife, a heavy sauce pot and pa­tience for a few hours as the jam cooks.

Most recipes call for us­ing plum or Roma

toma­toes, but I used a com­bi­na­tion of yel­low, pur­ple and red heir­looms, with a few cherry toma­toes thrown in for good mea­sure. Feel free to play around with the spices — grated gin­ger and red pep­per flakes add some heat while vine­gar coun­ter­bal­ances the sweet­ness. You also could add cloves, pa­prika, co­rian­der or all­spice.

This recipe makes two 8-ounce jars of jam that will keep for a cou­ple of weeks in the re­frig­er­a­tor or for months if pro­cessed in a hot-wa­ter bath.

The jam can be spread on toast or bis­cuits, spooned on top of eggs or cheese, or used as a condi­ment for meat. But it’s es­pe­cially good slathered in­side a crispy grilled cheese sand­wich, with more on the side for dip­ping.

Gretchen Mckay / Pitts­burgh Post-gazette

Home­made tomato jam dresses up every­thing from eggs to bis­cuits to grilled cheese sand­wiches.

Gretchen Mckay / Pitts­burgh Post-gazette

Tomato jam keeps the taste of sum­mer go­ing.

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