I’m a sucker for savory jams, which were once part of regional food cultures, like the Amish, but fell out of favor for a while. They seem to be making a comeback in farmers markets and indie food circles, and this recipe, from a 1978 USDA publication, “How to Make Jellies, Jams, and Preserves at Home,” is pretty easy. I love tomato marmalade on toast, but it could easily be used in place of chutney, as a condiment for meat or pork or with a really good cheddar in a grilled cheese.
3 quarts ripe tomatoes (about 5 ½ pounds)
3 oranges
2 lemons
4 sticks cinnamon
1 tablespoon whole cloves
6 cups sugar
1 teaspoon salt
Plunge tomatoes into boiling water for several seconds to loosen their skin; then peel. Cut peeled tomatoes into small pieces. Drain. Slice oranges and lemons very thin and then quarter those slices. Tie cinnamon and cloves in a cheesecloth bag.
Place tomatoes in a large pot. Add sugar and salt; stir until dissolved. Add oranges, lemons and spice bag. Boil rapidly, stirring constantly until thick and clear (about 50 minutes). Remove from heat; skim.
Fill and seal jars. Process 5 minutes in boiling water bath. Yields 9 half-pint jars.
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