Makes 5 pints.
5 pounds tomatoes
5 cups sugar
big pinch of kosher salt
Bring a large dutch oven of water to a boil. Using a paring knife, cut out the stem end of each tomato, then slice a shallow X in the bottom.
Plunge the tomatoes into the boiling water until their skins loosen, about 30 seconds. Remove them with a slotted spoon and let cool. When cool enough to handle, slip off their skins. Discard the water, but save the dutch oven for cooking the jam.
Halve the tomatoes at their equator and gently squeeze out the seeds and juice. Reserve the seeds and juice for another use. Cut the tomatoes into 1/2-inch pieces.
Return the tomatoes to the saucepan and stir in the sugar and salt. Cook over medium heat, stirring frequently to ensure that the mixture is cooking evenly, until most of the liquid has cooked off. If foam occasionally rises to the top, skim it off with a large spoon. Remove from the heat.
Ladle the jam into clean jars. Cover tightly, let cool, and refrigerate.
Jam will keep in the fridge for 6 months or can be canned and preserved indefinitely.
- Spread crostini with goat cheese and top with jam
- Serve alongside a collection of local cheeses and toasted nuts for a seasonal twist on a cheese plate
- Serve with buttermilk biscuits and fresh butter