Easy Tomato Jam

A delicious and easy way to utilize the abundance of summer tomatoes!

This is a simple and oh so delicious tomato jam that is wonderful as a condiment on burgers, pork, fish, french fries, rice, eggs, charcuterie side dish and anything else you can think of! I originally stumbled across this recipe on finecooking.com when I was looking for ways to utilize summer tomatoes to make them last longer. I did not mess with seeding the tomatoes as I had a mixture of larger ones and smaller ones.

INGREDIENTS

3/4 cup granulated sugar
1/4 cup good quality white wine vinegar
4-1/2 lb. ripe tomatoes coarsely chopped (about 10 cups)
1 tsp. crushed red pepper flakes (optional)
Kosher salt

DIRECTIONS

In a 5- to 6-quart pot, combine the sugar, vinegar, and 1/4 cup water. Cook over medium heat, stirring occasionally, until the sugar dissolves and the mixture looks syrupy, about 5 minutes.
Add the tomatoes, red pepper flakes (if using), and 1/2 tsp. salt.
Cook over medium-low heat, stirring occasionally, about every 30 minutes for 3 hours until the tomatoes have broken down and the juice has thickened. Then for an additional hour, stir every 10-20 minutes as the jam thickens. (You may need to stir more frequently as the jam thickens.)
Let cool to room temperature, transfer to a jar, and refrigerate for up to 2 months.

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