Sweet Hot Tomato Jam

By Maverick19

Recipe courtesy of Mario Batali

Ingredients

• 4 lbs ripe tomatoes
• 2 Tbsp honey
• zest and juice of 1 lemon
• 2 serrano chiles, sliced paper thin
• 1 Tbsp kosher salt
• 2 Tbsp sugar
• 1 tsp red pepper flakes

Preparation

Step 1

1. Bring 4 quarts water to a boil. Set up an ice bath near the stovetop.
2. Using a paring knife, score the tomatoes with an X at the point end and drop the tomatoes into the boiling water for 30 seconds, then transfer to the ice bath. Peel the tomatoes then chop them and place in a medium saucepan with the honey, lemon zest, lemon juice, chiles, salt, sugar, and red pepper flakes. Stir and bring to a simmer. Clip a candy thermometer to the pan and cook, stirring occasionally, until the mixture registers 220 degrees F. (it should have a thick, syrupy consistency) 1 1/2-2 hours.
3. Put the jam in a jar or use immediately. It will keep covered tightly in the fridge for up to 2 weeks.