Roasted Tomato Jam
★★★★★
PREP TIME
20 minutes
COOK TIME
2 hours
MAKES
about 3 cups
Ingredients
2 cups
sugar
3 pounds
ripe beefsteak tomatoes, cored and thinly sliced (1/4 inch)
1
cinnamon stick
1/2 teaspoon
fennel seeds, lightly crushed
2
dried red chiles
Instructions
- Pour 1/3 of the sugar over the base of a 12-inch braising pan or other baking dish. Layer half the tomatoes, overlapping the slices, in the pan. Sprinkle with the salt, 1/3 cup sugar, and top with the lemon zest, lemon juice, cinnamon stick, fennel seeds, and chiles. Top with the remaining tomatoes, followed by the rest of the sugar. Let sit for 30 minutes. Heat the oven to 400 degrees F.
- Place the pan, uncovered in the oven and let cook for 1 hour. The tomato juices should simmer actively. Check every 20 minutes, spooning the juices over the top tomatoes, and removing the chiles if they char.
- Continue roasting and checking every 20 minutes -- the tomato juices should begin to gel at 2 hours, but it could happen a little sooner or later. Test the juices by spooning a little onto a plate, letting it cool, and running your finger though it. If it holds the line, the jam is ready. Remove the jam from the oven and let cool. I eat this jam fresh so I put it into jars and keep it in the fridge.
