Tomato & Pepper Jam
Make the most of your summer harvest with this delicious spread you can use on thickly cut bread or use as a sweet & spicy marinade for savory dishes.
Ingredients
2 roasted bell peppers, chopped
1.5 pounds tomatoes, chopped
1 cups sugar
1/5 tsp cumin
1/2 tsp garlic powder
1/2 tbsp pectin (or substitute 3 T chia seeds)
1/2 tsp salt
Juice from one lemon
Instructions
Set the oven to 450º. Place the whole peppers on a parchment paper lined pan and roast until skins turn a very dark brown. Once the skins of the peppers are charred, put them on a cutting board or surface and place a bowl over them to let steam.
If you want to remove the charred skin, scrape off with a knife once cooled otherwise you can leave them on for an additional smoky flavor.
Chop the peppers and remove the seeds
Add the prepared roasted peppers, chopped tomatoes, sugar, cumin, garlic powder and pectin into a large pot. (If substituting with Chia Seeds, you will add them at the end)
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.
Once it has reduced and thickened, you can use a submersion blender or blend the jam in a blender for a smooth consistency (add chia seeds if not using pectin).
Use the freshly made tomato and roasted pepper jam on your morning breakfast sandwiches, toast, marinade base for pork roasts or as an all purpose jam.
