I have a bunch of San Marzano tomatoes this summer, and I’ve always wanted to try making ketchup. Then, I saw the recipe for Tomato Herb Jam in Ball’s All New Book of Canning and Preserving, and since the recipe called it “grownup ketchup,” I thought I’d try this instead since it would be much faster to do than a traditional ketchup recipe. I’m sure glad I did because the flavors are awesome, and it will be delicious used on top of a burger.

Tomato Herb Jam

 

6 pounds plum tomatoes, cored and chopped

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

3 garlic cloves, minced

2 bay leaves

1-1/2 cups sugar

1/2 cup good balsamic vinegar

1/4 cup Pinot Grigio or other dry white wine

2 teaspoons herbes de Provence *

 

Combine first 5 ingredients in a 6-quart stainless steel or enameled Dutch oven. Cook uncovered over medium-high heat for 1 hour or until reduced by half, stirring often.

Stir in sugar and next 3 ingredients. Cook uncovered over medium heat for 45 minutes or until very thick, stirring occasionally. Remove and discard bay leaves.

Ladle hot jam into a hot jar, leaving 1/4-inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar. Apply band and adjust until fingertip tight. Place jar in boiling water canner. Repeat until all jars are filled.

Process jars for 10 minutes, adjusting for altitude. Turn off heat. Remove lid. Let jars stand 5 minutes. Remove jars and cool.

 

Yield: About 4 half-pints

 

*Equal amounts of dried thyme, crushed dried rosemary, dried marjoram, and dried oregano (or any combination of these) may be substituted for herbs de Provence.

 

*You can use an immersion blender if you desire a smoother, thicker jam. Use the immersion blender just before ladeling into jars.

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