As you recall I made a tomato jam earlier in the summer. It was glorious, I mean, honestly, on a sandwich, it almost made me cry. I also made a port-balsamic jelly which was pretty good. Naturally this got me to thinking about more balsamic recipes and more tomato recipes.
Then my Mom found and made this recipe. It tasted amazing. But I thought it could be more vinegar-y and more basil-y. So I played around and came up with this version. It’s a whisper more savory than the other recipe I posted before. I like this one better, simply because of the vinegar taste. I love vinegar.
The summer of glorious tomatoes. My inner canner is so stoked.
Balsamic Tomato Basil Jam
- 3 cups peeled and chopped tomatoes (I leave the skins and seeds in, I worked hard to grow my tomatoes and I like the texture)
- 1/2 cups good balsamic vinegar (I recommend Lucero brand)
- 1/4 cup lemon juice
- 1 tablespoon lemon zest
- 3 teaspoons finely minced garlic (I used fresh, but the stuff in the jar works great too)
- 1/4 cup finely minced onion (we’ve made it with and without, both are good)
- 1/2 teaspoon red chili flakes
- 1 teaspoon salt
- 6 tablespoons Ball classic pectin
- 3 cups sugar
- 3 tablespoons finely chopped fresh basil
One of my favorite smells. Fresh basil.
Put the first 9 ingredients in a large heavy bottomed saucepan, and stir well.
Place over high heat and bring to a rolling boil. Mix in the sugar. When the full rolling boil takes place again, start timing and cook jam for 6 minutes.
Remove from heat, stir in basil and fill jars. Process jars in boiling water bath for 15 minutes.
This is fabulous on sandwiches, over cream cheese, on toast, straight from the jar. I’m probably going to make a few more batches to give as gifts, it’s that good.
Probably my second favorite jam of this season (the first is jalapeno).
4 lemons (I use Meyer, because that is what we grow on the ranch)
1 3/4 cups vanilla sugar (it’s just a jar of sugar that I have placed a few vanilla beans in)
1/2 cup butter (at room temp)
4 eggs (at room temp)
3/4 cup lemon juice
1/8 teaspoon salt
Peel the lemons with a vegetable peeler, be careful not to get the white pith, it’s bitter.
While you’re at it, go ahead and juice your lemons. Just get all the messy parts out of the way.
Add the sugar and lemon peel to your cuisinart and pulse until the lemon is finely minced.
It should look like this! And it smells super good!
Cream the butter and lemon sugar. Add the eggs, one by one, until fully incorporated, then add the lemon juice and salt. Mix until combined.
(It looks curdled! But it’s ok, it melts together.)
Add the curd to a heavy bottomed saucepan and cook over medium/low heat until a thermometer reads 170. Stir constantly, being careful never to let the mixture reach above a simmer. The curd will thicken at 170 degrees F. It should take around 10 minutes.
Let cool and refrigerate. I love to use lemon curd with puff pastry, in filled cookies, on toast,
off the spoon.
12 or more Meyer or other lemons, scrubbed clean
fresh lemon juice as needed
Slice lemon into 8th leaving the bottom connected.
Stuff the lemon with sea salt. Really work it in there. Stuff into sterilized jars, layer salt in between packed lemons. Fill the jar and make sure the lemons are covered by a layer of salt and juice. You’ll need to squish them a little so juice comes out to cover them.
Seal and set in the kitchen counter for a month, shaking and turning once a day. The lemons are ready to use when rind is soft. You can store them in the fridge for 6 months.
Always rinse lemons before use. More commonly the rind will be used in recipes (mince it), but the flesh can be used as well. The salt can be used in fish and chicken recipes. Also think cocktails.
2 preserved lemons
2 tablespoons dijon mustard
1/4 cup honey
1 garlic clove
salt and pepper
In the cuisinart, blend in some olive oil until it gets to the consistency of mayonnaise. Dip veggies in it with some humus or spread on some sammy’s.