Jams truly make the world go 'round. Sure, the loyal honey, butter and ranch dressing followers are out there. But at the end of the day, jam is really the only condiment we need, especially when it crosses both sweet and savory territory. Behold, I give you Tomato-Tomatillo Jam.
Though my craving for caprese salads and homemade salsa will never wither, it was time to get a little more creative in my kitchen. When these fiery beauties are cooked down with a little spice, tomatillos and jam’s key ingredient of sugar, this yields a seedy, spreadable miracle that you’ll begin wondering how you managed life before its existence. Initially sweet, this jam soon climbs with a steady, spicy buildup. It’s not overwhelmingly spicy, so feel free to adjust to your preferred spiciness, or omit it all together for an all-sweet jam.
Slather this sassy lil’ spread on salmon or whitefish, with some goat cheese on crostini or wrap it with the flaky layers of your baked brie! Even your next charcuterie board will thank you. Whatever jam you find yourself in, this is sure to be the answer.
Total time: 50 minutes
Yield: 1 ½ cups of jam
4 medium-sized tomatoes
1 cup sugar
5 garlic cloves, minced
1/2 jalapeño, minced
2 tbsp salt
1 tsp pepper
Remove the stems of the tomatoes and tomatillos. With a knife, score each with an ‘x’ on the bottom. This assists in peeling them.
Boil a large pot of water. Once boiling, add tomatoes and tomatillos. After one minute remove the tomatoes. After a second minute remove the tomatillos. Dispose of water. Peel the skin off of each then slice into chunks.
Add tomatoes and tomatillos back to the large pot on medium heat. Add sugar, garlic, jalapeño, salt and pepper. Bring to a simmer. Allow to cook down for about 45 minutes or until you reach a thick, sticky consistency. Squeeze the juice from half a lemon into the jam and mix well. Empty the jam into a jar and allow it to cool. You can use it right away if you’re supplementing a hot dish, or you can store it in the refrigerator for another day. Store your jam for up to 2 months in the refrigerator.