Black Pepper Tomato Jam

What? Extra tomatoes you say? Hmmm. Sometimes I have no clue what to do with all this bounty, by the way I love the word bounty... just saying. OK, lets get back on track. What to do with all those lovely, sweet, tomatoes before they leave us for another nine months. Yes, the answer is jam!! You so have to jam on it. Just jam on it. Please?

Early girl tomatoes dry farmed. Gotta get it. You gotta. Skins off via a quick blanche and peel. Nope not a new facial.

                                 Boiling up with sugar and black pepper. Simple easy. Lovely.

Simmer and sugar, lots of both. It would not be a jam without. Extra lemon to add a bright blast. I added more cracked black pepper and next time might add even more. Yes, yes... I have a problem.

Add to flatbread with some cheese please. Or just spoon it in your mouth. I sooooo will not judge. (Real talk.) You could also make some crazy-pants black pepper waffles, melt some cheese and then spoon this over for a delish brunch, or just to impress the pants off of anyone. Pants off, cry or otherwise!!! Seriously, just jam on it. Jam on it. Tomato style. Please.



Tomato Jam
From David (The God of all things Good) Lebovitz

Ingredients
2 and 1/4 pounds of tomatoes. ( I used some smaller dry farmed babies and they are awesome.)
2 and 1/4 cups of sugar
3 to 5 grinds of black pepper. Really it calls for 2 to 3...but I like it spicy
Big pinch of salt
1 teaspoon of freshly squeezed lemon juice

In a large saucepan bring water to a boil. Cut out the stem of each tomatoes and then slice a shallow X in on the bottom of each little beauty.

Put the tomatoes into the boiling water until the skin loosens, for about 30 seconds. Remove the tomatoes and let them cool. When the are cool to the touch, slip off their skins. Discard the water.

Halve the tomatoes and squeeze out the seeds and juice, very gently. Cut the tomatoes into about 1/2 inch pieces.

Return the tomatoes back to the empty saucepan and add the sugar, pepper and salt. Cook over medium heat until most of the liquid has cooked off. Make sure to stir frequently and if needed skim off any foam that may form. Remove from the heat once the mixture is thick. You could also use a candy thermometer to gauge the doneness around 220 degrees F. Once thick, remove from the heat and add the lemon juice.

Ladle the jam into clean jars, cover tightly and let cool and then refrigerate. The jam can keep for at least six months in the fridge. Enjoy!!!