The idea of making jam with a can of tomatoes came to me toward the end of our recent vacation.
We had a nice kitchen at our vacation rental, and we cooked most of our meals.
But toward the end of our stay there, I realized that I had a can of diced tomatoes I had bought but forgotten about.
So, I was pressured to use it for something quick.
I couldn’t think of any particular dish I could use it for, and then I thought, why not making jam?
I had some bread, and I knew we could use jam for toasts.
I put it together with limited ingredients I had, and it turned out great.
We liked it so much that I decided to recreate it at home.
( ↑ This is when the content of the can was just poured into the pan, before cooking).
- Combine a can of diced tomatoes and sugar (I go with 3 to 4 tablespoons, at least) and cook over medium heat while stirring it constantly. Don’t burn.
- Remove from heat when the liquid is almost gone (I cook for about 20 minutes).
- Add lemon juice (approximately from a quarter of a lemon) and cinnamon (I like to go heavy on it).
This jam is so versatile.
You can enjoy it on toasts, scones, and biscuits, like you would with fruit jam, or you can also serve this with savory dishes.
A hint of cinnamon adds an unexpected, somewhat exotic, flair.
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