Tuscan Tomato Jam

Hello friends! Here is my Tuscan Tomato Jam post! I am currently getting ready for my trip to Italy happening very soon. I’m going away for the whole month of June. I’ll be exploring the country, trying all of the different wines, eating as much ripe fruit as I can. I’ll also be exploring different breads and bakeries. The best part? All of this inspiration will result in me sharing more recipes with you here! It’s no secret that I love Italian food. To be able to have this immersive experience will no doubt be a reason to celebrate through new blog recipes.

But before I go, I wanted to offer you another fantastic condiment. This is from the archives of today’s sponsor, the makers of Ball® home canning products! When they asked me to choose a recipe from their repertoire to showcase here, I immediately was drawn to their Tuscan Tomato Jam for a few reasons. One, I love tomatoes in any form. Two, I am literally heading to Tuscany. I thought it would be a cute way to celebrate that! Three, I think y’all would love to see the process and maybe be willing to try canning in your own kitchen. So let’s dive in and I will show you how to make this lovely and delicious jam.

This Tuscan Tomato Jam is sweet and savory, with a lovely depth of flavor from dried herbs, balsamic vinegar, and white wine. A little bit of lemon zest and juice elevate the acidity in a beautiful way while some sugar provides a rich sweetness. Once it sets, it will thicken up nicely and after it has been chilled it will become even more thick. It is perfect for brushing on some plant-based meatloaf, to serve with fresh biscuits or crackers, or to use as a dipping sauce for roasted mushrooms or veggies. The first thing you will need are some super ripe tomatoes. You want to look for deep color with a firm, plump texture. If you have some homegrown ones- perfect! This is a great way to capture that summer flavor and preserve it for the winter months.

Here we have a shot from my very own garden. These tomatoes are not ready yet but you better believe I am keeping an eye on them! I love it when they grow in a cluster like this. It makes me very happy to see! A hot tip when growing tomatoes is to harvest them when they look mostly ripe and then to let them finish ripening on the counter inside. This will ensure that no birds or buggies get to them before you do!

For the jars, I love using Ball® Quilted Crystal Glass Mason Jars. They are a classic and I have been using them in my kitchen for ages! In addition to the other ingredients, you will also need some pectin which will help thicken up the jam. For this recipe, we will be using RealFruit™ Pectin which comes in a powder form. Lastly, you will also need some canning equipment. I love this set made by Ball® as it has everything you will need to start. Also, if this is your first time canning, check out my post for Habanero-Apricot Jelly , as I explain all of the equipment plus some tips about the process in detail.

Before we combine everything together in a pot, you’ll need to process the tomatoes a bit which will result in a beautiful smooth texture. By using an electric food strainer or food mill, you can easily get rid of the skins and seeds of the tomatoes. (You can also do this by hand but it can be quite labor intensive!) Once the tomatoes go through this process, you will have a puree like the image below.

Once the puree is cooked down to half the size (notice the ring in the middle of the pot- this is a good way to see how much has evaporated), you will add the remaining ingredients plus some sugar. At this point, the mixture will look quite liquidy but after it has time to set, the pectin will do its magic and thicken it up to a saucy texture. Once chilled, it will become even thicker like jam.

It is important to sterilize the jars in simmering water before filling them up. This will ensure there is no bacteria in the jars and allow for the best final product that will be shelf stable. Once filled, you simply place the lids on top and place the jars back in the hot water. After they are boiled and removed, they will be sealed shut! I like to transfer the piping hot jars to a wooden cutting board and let them sit for a full 24 hours. Then I place one jar in the fridge to use when I am ready and the others I keep in the pantry. I also like to give some to friends and family as a gift because I’m a sweetheart like that.

Here we have the final result! Beautiful little jars of savory tomato jam, bursting with flavor and ready to be enjoyed! To test out my first jar, I cooked up some vegan meatballs in the oven and when they were halfway done, I tossed them with the Tuscan Tomato Jam and finished baking them. The flavorful sauce soaked into the meatballs, creating a succulent and sticky coating. To finish them off, I sprinkled on some fresh thyme from the garden. Needless to say, they didn’t last long! This would be the perfect party appetizer.

I hope that you all enjoy this recipe! Just a heads up, I will not be sharing any new ones this month as I will be busy in Italy! But I promise you more is coming when I return. Sending y’all lots of love and hoping that you have a beautiful start to your summer. Happy cooking!

-Timothy

*Disclosure: This is a sponsored post that is part of an ongoing partnership with the Fresh Preserving Division of Newell Brands. They have provided jars, equipment and monetary compensation. All thoughts and opinions expressed remain my own.