Jam Session

This seed bundle, inspired by Lesia's Sweet 'n Savory Tomato Jam, includes:

• Texas Early Grano Bulb Onion
• Sweetie Pole Cherry Tomato
• Cherokee Purple Pole Tomato
• Long Standing Santo Cilantro
• Cayenne Blend Chile Pepper
• English Thyme

Lesia's Sweet 'n Savory Tomato Jam 

Makes approximately 14 half pints

2 tbsp butter

1 large sweet onion, diced
16 cups fresh tomatoes, diced (keep skins on)
1 Tbsp kosher salt
4 Tbsp ground coriander
2 tsp ground cumin
¾ cup apple cider vinegar
6 tbsp lemon juice
1-2 Tbsp red pepper flakes
4 tsp fresh thyme, minced
9 Tbsp low/no sugar pectin
1 cup light brown sugar
3 cups granulated sugar

• In a large dutch oven over low heat, saute the onions in butter until soft. Do not brown.
• Add tomatoes, salt, coriander, cumin, vinegar, lemon juice, red pepper flakes, and thyme to the dutch oven and stir well. Bring to a rolling boil and then reduce to a simmer. Simmer until tomatoes have softened and overall mixture has reduced by about 1 inch and has started to thicken. This can take 30 minutes to an hour.
• Bring mixture back to a boil and add pectin, stirring constantly until all the pectin has dissolved. Note: actual amounts of pectin may vary depending on the type of tomatoes used and how much you reduced your mixture in the step above. Thicker skinned and paste tomatoes often contain more pectin than delicate cherry or slicing tomatoes.
• Bring mixture back to a full rolling boil. Add sugars and boil hard for 1 minute, stirring constantly. Turn off heat. Skim off foam as necessary.
• Portion jam into jars leaving ¼ inch headspace. Jam is not shelf stable until you process with your desired processing method for the appropriate amount of time. If not processed for shelf stability, jam must be kept in the refrigerator.
• Tomato jam pairs perfectly with a sharp aged cheese or dolloped on a grilled burger.