Recipe: Food’s Heirloom Tomato Jam
I’m sad to report that my days of volunteering at Arcadia Center for Sustainable Food and Agriculture Mobile Farmers Market are over. Between starting a new job, my ongoing freelance projects and the insane Washington, D.C., commute there just weren’t enough hours in the day.
Hanging out with the amazing people that run the Mobile Farmers Market was an eye-opening experience on the state of food security in the District. It was also a lot of fun not to mention delicious. Culinary Educator and SNAP Outreach Coordinator JuJu Harris was constantly coming up with recipes that used the fresh fruits and vegetables the mobile market sells. She’s even working on a cookbook. Here’s a recipe for heirloom tomato jam that will have you buying up all the tomatoes you can find.
Arcadia Food’s Heirloom Tomato Jam
Makes 1 1/2 cups
What You’ll Need
- 1 tbsp extra virgin olive oil
- 2 small cloves garlic, minced
- 1 one-inch piece ginger, peeled and minced
- 1 small red onion, peeled and finely diced
- 4 cups diced heirloom tomatoes
- 1/2 cup rice wine, balsamic or red-wine vinegar
- 1/4 cup honey
- 1/4 cup firmly packed brown sugar
- 1/2 tsp ground ginger
- Pinch of ground cloves
- 2 cinnamon sticks
- 2 whole star anise
What To Do
Heat a medium saucepan over medium heat.
Add olive oil, garlic, ginger, and red onion, sautéing until translucent.
Add tomatoes, breaking them up with a wooden spoon.
Add vinegar, honey, brown sugar, ginger, cloves, cinnamon, and star anise.
Simmer, stirring occasionally, until tomatoes have dissolved and liquid has evaporated (about 60 to 75 minutes).
Discard cinnamon sticks and star anise before serving.
P.S. Don’t forget to visit the mobile market at one of their 2013 season stops.