Tomato and Roasted Pepper Jam
Both delicious and versatile, this tomato and roasted pepper jam will be a new favorite in the kitchen. Use as a marinade base, on toast or your favorite breakfast sandwich and enjoy!
Ingredients
4 roasted bell peppers, chopped
3 pounds tomatoes, chopped
2 cups sugar
1 tsp cumin
1/2 tsp garlic powder
1 tbsp pectin
1 tsp salt
Juice from one lemon
Instructions
1
To roast the peppers, place them directly over a flame and “burn” the skin of the pepper.
2
Once the skins of the peppers are charred, place them in a large re-sealable bag to sweat the freshly roasted pepper.
3
Once the peppers have cooled, scrape off the blacken skin with a knife, remove the seed pod and chop up the flesh of the roasted peppers.
4
Add the prepared roasted peppers, chopped tomatoes, sugar, cumin, garlic powder and pectin into a large pot.
5
Bring the pot to a boil while stirring and reduce the heat to a simmer. Continue simmering for about 1 hour. Stir the jam every once in a while to make sure it doesn’t burn. Depending on the water content of the tomatoes the time required to reduce down the jam may vary.
6
Once the tomatoes have reduced to a jam consistency, you can use a submersion blender or blend the jam in a blender for a smooth consistency.
7
Use the freshly made tomato and roasted pepper jam on your morning breakfasts sandwiches, toast, marinade base for pork roasts or as an all purpose jam.
