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.
Tags: jam