Tomato Jam

This time of year, my obsession with growing heirloom tomato plants usually culminates in an abundance of ripe tomatoes.  Baskets full.  Generally we eat all we can and freeze the rest, then when I get time, I pull out all those bags of frozen tomatoes and make homemade tomato jam.  I use the jam in recipes in place of tomato sauce because it's sweet and savory, and it adds so much zest and tang compared to regular old tomato sauce.   The recipe is so easy, and the smell of homegrown tomatoes and herbs stewing on the stove top just permeates the house.   I like to make this in the winter, because it really perks me up when the weather's got me down.  Plus, I have more free time when I'm snowed in.  

However, when I went to make a homemade lasagne the other day and realized I had no tomato sauce whatsoever in my house, I knew it was time to stir up a small batch of my homegrown, homemade tomato jam.  Even if winter is not quite here yet.  Thank the Lord. 

The recipe varies depending on what I have available, but here's what I tossed in this time: 

3lbs tomatoes          
1 each green & orange bell pepper       
3 banana peppers
1 handful each basil & oregano leaves           
4 sprigs thyme            
3 cloves garlic
1 medium onion            
1/2 cup brown sugar              
1t garlic salt
    

All these ingredients get tossed in the pan and cooked down.  Nothing is peeled except the garlic and onion, and very little is chopped (the onions and tomatoes get a rough chop or two).
I like to do things quick and easy!

This cooks on medium heat for 30 minutes or so, and when it starts to breakdown, I use a potato masher to break up the larger pieces.  I cook it for another 1/2 hour to an hour, letting it reduce until it starts to get thick, somewhere between pasta sauce and tomato paste consistency.

This is how it looks when it reaches that final stage.  For me, it's finished.  But if you can't stand having the seeds and chunks in there, you could run it through a strainer or food mill to get a smoother texture.  Again, that's an extra step, and I prefer to keep things simple!

And I also prefer to eat it right out of the pan, but that's just me.

Once the jam is finished, you can either freeze it in ziplock bags or can it.  It holds up well both ways, so take your pick.  And be sure to sample a bite first...you might end up eating the whole batch right there and won't even need to preserve it! 

I'm speaking from experience... 
I have no regrets.