Join Me On ANOTHER Canning Adventure: Creole Tomato Jam

Well, the tomatoes are finally winding down to only a few left in our garden.  We mostly have eggplants, bell peppers, corn and some watermelons still producing.  This being said, I have loved vegetable gardening so much that I already have my seed packets and am ready to plant a fall garden!  But the tomatoes...ahhh, we have enjoyed having a bounty of them this year.  And by preserving some of them we will be able to enjoy their freshness throughout the fall as well.  Last week I posted on my Home Made Salsa  recipe that I preserved and you will want to click on that link to find general canning instructions.

I found this recipe of Chef Tory McPhail of Commander's Palace online and after reading the ingredients knew that I had to try it.

1 garlic bulb (yes, an entire bulb)
1 sweet onion, julienned
1/2 teaspoon vegetable oil
3 large Creole tomatoes, peeled, cored ad rough-chopped
2 1/2 teaspoon Kosher salt
1/2 teaspoon black pepper
1/2 teaspoon cayenne pepper
1 cup dark brown sugar
2 teaspoon Crystal hot sauce
2 teaspoon Worcestershire sauce
Juice of 1 lemon
(Makes 1 pint.  I used half pint jars and this recipe filled 2 complete jars and about 3/4 of another.)
       ***This recipe can be made to just "use now" but I chose to preserve it for later use***
                                                    Slice the garlic instead of mincing it.
                                                                 Julienne the onion.
 Add the garlic and onion to a large pot with oil and saute' over medium heat until garlic is golden brown.
                                                  Mix the remaining ingredients together.
             Then add those ingredients along with the tomatoes into the pot of garlic and onions.
Stir to combine all ingredients.  Reduce heat to low and allow the mixture to simmer uncovered for 2-3 hours or until jam is dark and thick.  You need to stir occasionally during this time period and as you do you will see and feel the mixture thicken up.

If you choose to preserve the jam, click on the link above and follow the general canning instruction from a previous post.  If you choose not to preserve this, you still need to sterilize your jars, seals and lids and then refrigerate for up to 2 weeks.

I hope you enjoy this little taste of Louisiana.  It is perfect for basting your favorite grilled meats with its sweet and savory flavor!

No comments