Tomato Jam

We have gotten so many beautiful, delicious tomatoes from our garden. Brandywine. Beefsteak. Celebrity. Rutgers. We actually were afraid we were losing our crop mid-season. I really can't thank my husband enough for hand-picking off all those nasty army worms. One of his best traits is his persistence. Thanks to that, we have been enjoying juicy tomatoes all summer long. I've canned spaghetti sauce, frozen tons of tomato puree, made a huge tray of mutter paneer for our daughter's 1st birthday party (used about 12 lbs of our tomatoes for the gravy). And then this recipe.

My mom forwarded this tomato jam recipe to me, and ever since I read it, I was intrigued. I only had a couple pint jars, but was so fixated on making it, I decided to just half the recipe and see what happened.

Love is what happened.

I plan on stocking up on jelly jars and making more next year for sure. Now I have the pleasure of discovering the many ways and recipes for enjoying this tomato jam...

This is the recipe. Simple and delicious.

This is my finished product. My husband said it can pass as strawberry jam.
Yes. It's that good!

So far I have eaten it in the following ways:
1.) straight off the spoon (no shame!)
2.) tortilla wrap with cream cheese, tomato jam, and fresh basil leaves
3.) whole wheat crackers topped with tahini and tomato jam

And I am dreaming of lemon bread with tomato jam. Seems to me that would be a delightful combination.

What are other ideas for serving this jam? Please leave your suggestions in the comments, I would love more inspiration!!