Bourbon Tomato Jam
recipe from Just a Few Miles South by Ouita Michel & photography by Talitha Schroeder
5 or 6 large tomatoes, peeled, cored, seeded, diced roughly and drained, about 4 cups *
1 ½ cups sugar
⅔ cup apple cider vinegar
½ cup chopped onion
1 bay leaf
⅛ teaspoon cayenne pepper
½ teaspoon ground cinnamon
⅛ teaspoon ground cloves
¼ teaspoon ground nutmeg
¼ teaspoon dry mustard
½ teaspoon kosher salt
3 tablespoons bourbon
Place tomatoes in a colander to drain while proceeding with the recipe. Bring sugar and vinegar to a boil in a non-reactive pan and simmer until thickened and clear. Add remaining ingredients except bourbon and simmer until thick, about 35 minutes. Add bourbon and simmer another 5-10 minutes, until most of the liquid has evaporated but the mixture is still spreadable. It will thicken as it chills.
Cool to room temperature. Remove bay leaf. Pour into a food processor and pulse until spreadable. Chill at least 30 minutes before using. Recipe will make about 2 ½ cups. Store in the refrigerator and use within a week or so, or freeze for up to six months.
* tomato notes
Imperfect tomatoes with blemishes and marks are great for this! Cut out any scarred lines and bits.
Peel your tomatoes with ease by coring them, scoring the bottom with an X and boiling for a minute or two. Drain and let cool, the peel should slide right off!
If making out of season with canned tomatoes instead of fresh, use 4 cups (one 28-ounce can and one 15-ounce can) canned diced tomatoes, well drained.
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