Ugh. I've been chastised for using the "good" bourbon in my cooking. Again. Fine, I say and I send Colin out to buy something more adequate. And.... he brings back bourbon that's all of $10 cheaper than what I was using. Huh. (He said he couldn't bring himself to buy something cheap.) Whatever. Now get out, I'm busy concocting.
This is a recipe that I've adapted to use the glut of tomatoes that I have. And continue to buy since I have an illness called "Farmer's Marketosis"
Tomato Bourbon Jam
3/4 cup sugar
1 cup bourbon, divided in half
3/4 cup cider vinegar
3 pounds tomatoes
1 Tbsp tomato paste
1 tsp black peppercorns
8 whole allspice berries
8 whole cloves
1 tsp red-pepper flakes
1/2 tsp mustard seeds
1/2 tsp whole cumin seeds
Combine the vinegar, sugar, and 1/2 of the bourbon in a glass or ceramic bowl. Stir to dissolve sugar, then set aside.
Make a spice sachet by placing all of the spices in the center of a square of cheesecloth and tying into a bundle with a piece of kitchen string.
I use the lazy man’s method for peeling, coring and removing the seeds of the tomatoes: I just quarter whole washed tomatoes and throw them in a pot and cook them. Once they’re soft, I run them through a food mill to remove the skin and most of the seeds. Then I add the tomato paste, vinegar, sugar, and spices and cook it until it’s thick.
Reduce the heat to medium and, stirring occasionally, cook the tomato mixture 45 minutes or until it reaches a jammy consistency. Discard spice bag, add the rest of the bourbon and divide tomato jam among sterilized jars or transfer to a container with tight-fitting lid.
Or... you can can it – prepare your hot water bath, jars and lids as usual. Let it sit in the tub for 15 to 20 minutes (depends on altitude and size of jars).
This stuff is great on eggs, burgers, and even better on a grilled cheddar sandwiches.
Original recipe from the blog: Married with Dinner
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