Tomato and Red Pepper Jam

October 29, 2012

I’ve made a terrific Tomato Jam before but somehow I’d forgotten about it.  Seeing something similar on a restaurant menu recently made me pull out the recipe and tweak it a bit.  I didn’t bother with the real canning process because this won’t last too long around it.  It’ll be just fine in the fridge.

We had both grits and biscuits the day I made this.  It was good on the biscuits but even better on top of cheesy grits.

  • Tomatoes, about a dozen
  • Red Bell Peppers, 3
  • Brown Sugar, 1/2 to 3/4 cup
  • Balsamic Vinegar, 1/4 cup
  • Marjoram, a sprig or two
  • Cinnamon, just a dash
  • Pectin, 1 packet

Quarter the tomatoes.

Dice the peppers.

Combine everything but the pectin in a large pot.

Bring it to a nice low simmer and let it cook for at least an hour, until the liquid is reduced and it starts to thicken.

Stir in the pectin and let it cook another 15 minutes or so.  Remove the marjoram sprigs.

Let it cool for a little while then ladle it into clean jars.  Let them cool then store in the fridge.

Serve it up on bread, biscuits, grits or rice.  Enjoy!

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