Enigma

Tomato Serrano Jam

• 2# San Marzano Tomatoes, peeled
• 3 Serrano Chillies, sliced
• 3 cups sugar
• Juice of one lemon
• a couple of pinches of salt

Puree half of the tomatoes and dice the rest.  Combine everything in non-reactive pot and bring to a boil.  Cook for about 30 minutes skimming the foam as it comes up.  Turn off the heat and let sit, covered, overnight.  It’s a good time to taste it and add more chillies if needed – three is a little short of where I’d like it but isn’t too spicy for my children to enjoy it.  Bring back to a boil and reduce to a medium heat, skimming and stirring frequently, cooking until it passes the plate test.  Ladle into prepared jars and process for 6 minutes.

Great with cheese, even better with peanut butter, bacon and bannanas.