Recipe by Anna Gill
Makes 2 ¼ cups
2 tablespoon olive oil
1½ cup (scant) finely chopped onion
2 small garlic clove, minced
2¼ to 2½ lbs. of ripe firm tomatoes
2 tablespoon sugar
½ - ¾ teaspoon dried thyme
½ - ¾ teaspoon coarse kosher salt
¼ to ½ teaspoon black pepper
1. Bring a large saucepan of water to a boil.
2. Using a paring knife, score the base of each tomato with an X.
3. 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 and stem ends. Discard the water but the same saucepan can be used for the jam.
4. Halve the tomatoes at their equator and gently squeeze out the seeds and juice. Cut the tomatoes into a rough dice, about ½ -inch pieces. Set aside.
5. Heat oil in the saucepan over medium heat.
6. Add chopped onion and garlic; cook until onion is soft and translucent, stirring often, about 4 minutes.
7. Add diced tomatoes with juice, sugar, thyme, salt, and black pepper. Cook over medium-high heat until almost all liquid evaporates and mixture is reduced to about 2 ¼ cups, stirring occasionally, about 10 minutes. Cool.
NOTE: Refrigerated, this jam will keep for about 6 months.
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