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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.

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