Lindsay McClain - Executive Chef, Pocono Organics
A bit of a homecoming.
This version is how McClain makes it for breakfast sandwiches. For the winter caprese, she’ll take out the orange juice and add fennel seed, coriander, and balsamic vinegar. Other times, she’s used lemon juice or apple cider vinegar, along with ginger and paprika. “It’s such a versatile recipe, I love it.”
Ingredients
SERVINGS: 10 (8-ounce) jars
- 10 pounds tomatoes, plum or cherry are best
- 6½ cups granulated sugar
- ½ cup orange juice
- 2 teaspoons cinnamon
- 1 teaspoon ground cloves
- 2 tablespoons kosher salt
- 2 tablespoons red chili flakes
Instructions
Feel free to cut this recipe in half if you don’t have such an abundant yield, but keep in mind that tomatoes will cook down considerably.
Combine all ingredients in a heavy-bottom stockpot and bring to a boil over high heat.
Reduce the heat and simmer for 1–2 hours, until thick but still spreadable.
Transfer to sterilized 8-ounce glass jars for canning and process in a boiling water bath for 1 hour.
Remove from the water bath carefully and spread them out on a clean kitchen towel. When they are cool enough to handle, label and date the jars. It’s good for up to a year.
About this recipe
Adapted from “Amy’s Tomato Jam” as featured in Food in Jars: Preserving in Small Batches Year Round by Marisa McClellan (Running Press, 2012)
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