Jam on! Tomato Jam from Chef Benjamin Nadolny

Beautiful fresh plump tomatoes are back! Rejoice and make something unique with them: tomato jam. Chef Benjamin Nadolny of King Estate Winery in Eugene, Oregon, has shared their restaurant’s version of tomato jam along with an easy to follow video.

Tomato Jam, what to do with it, how to serve it? A few ideas:

on bread or toast
in a grilled cheese sandwich
as the T in a BLT
in a vinaigrette salad dressing
on top of seafood or burgers, grilled fish, poultry or pork
topped over crackers with cheddar
on rustic baguette slices w/ goat cheese, or mozzarella and basil, or solo drizzled with olive oil
as a dip for french fries
on crab cakes
on warm corn bread
in an omelette with smoked gouda or smokey cheddar

King Estate Winery’s Tomato Jam
Sous Chef Benjamin Nadolny
Recipe yields about 2 cups

Ingredients

1.5 lbs medium ripe tomatoes, cored and diced
1 cup of sugar
2 tbsp of freshly squeezed lime juice
1 tbsp of minced ginger
1 tsp cinnamon
1 tsp ground cloves
1 tsp cumin
1 tsp salt

Combine all ingredients in a heavy saucepan, bring to a boil, stirring often.
Reduce heat and simmer until mixture has a thick, jam-like consistency, about 1 hour.

Per the chef, you may freeze or preserve it, can it, or refrigerate it. It should last 2 months refrigerated.