It’s the jam is a summery spin on Will’s all-time favorite caprese salad. He loved fresh mozzarella, vine-ripened tomatoes and fragrant hand-shredded Italian basil with a drizzle of quality extra-virgin olive oil and the occasional splash of balsamic syrup. Along with a crusty baguette the boy was happy to feast on what he considered one of the world’s best appetizers…..after fried calamari. He had such good taste.
But you know me. There has to be a new caprese in town. And this one is the jam. Toasted fennel tomato jam….ahhh! Wait till you taste it. With its combination of fresh herbs and spices it might remind you just for a second of your favorite Italian sausage or sweet pizza sauce. It’s the perfect recipe when the garden is overflowing with fresh ripe plum tomatoes or with a beautiful meaty mix of heirlooms from your favorite farmer’s market.
If you only ever make one recipe from my blog this is the one. The jam will last at least 3 weeks refrigerated (honey and vinegar and salt are natural preservatives), but if you are into canning then up to a year if you seal and process in a water bath for 15 minutes.
Eating this in the winter would certainly make it feel like summer all over again. It makes a great sandwich spread (think BLT or grilled cheese) and perfect with fresh mozzarella or burrata, basil and crackers. How about on a burger? Oh, yeah!
Toasted Fennel tomato Jam
- Prep Time: 10 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 10 minutes
- Yield: Makes 4 cups 1x
Ingredients
3/4 cup honey
4 pounds tomatoes, cored and cut into 1/2-inch dice, (14 cups, diced)
1/4 cup apple cider vinegar
2 tsp. kosher salt
1 teaspoon fennel seed, toasted and ground
1/2 teaspoon freshly ground black pepper
1/2 teaspoon smoked paprika
2 tablespoons chopped fresh basil
Instructions
- In large non-reactive saucepan, cook the honey over medium-low heat, swirling pan occasionally, for 6 minutes or until it darkens slightly in color.
- Stir in the tomatoes, vinegar, salt, fennel, pepper and smoked paprika, bring to a boil.
- Reduce the heat to medium-low and cook, stirring occasionally, until thickened to a loose jam consistency, about 2 hours.
- You will have about 4 cups of jam. Stir in basil. Pour into heat-proof containers. Chill.
And if you like it spicy add a bit of crushed red pepper flakes
- Category: Pickles/Preserves
- Method: stovetop
We are loaded with tomatoes from the garden so perfect timing with this recipe! The restaurant Becco in NYC (owned by Lydia Bastianich) serves deep fried burrata balls with tomato sauce that are so delicious. I’ve been a big burrata fan ever since I was introduced to it.
oh, boy you are making me hungry.
Lisa — love this story and the tomato jam recipe! Thank you for always sharing and inspiring us with your wonderful blog! Bon Appetit, Y’all always………. 🙂 🙂 🙂 ML
Thank you so much. I hope you do try the recipe and add a little of your sassy southern seasoning!! <3
Love your story and your recipe, Lisa!!!!
Thanks Ronna. You are such a good person to have in my corner. <3
Ok, you’ve left my mouth watering, and my mind wishing I were in the Umbrian hilllands of Italy.
I wish I was in Italy with you! Next time we gather I will bring a bottle!
Lisa just stumbled on your blog and your story.My heart goes out to you. Your son’s love for all things Italian reminds me of my own two young men. They will love when I present them with a jar of your tomato jam made from our own San Marzano tomato patch. Fresh homemade mozz tomatoes and crusty bread is always on the snack table during football games at our house. Thank you for your recipe and sharing your son with the blog world.
So glad you found me as I love sharing my food. I think the San Marzano tomatoes are perfect for this recipe; they are among my favorite. I especially appreciate your kind words and I hope you will visit often.
Hi Lisa! My mouth is watering with this one. Looks so delicious. Thank you for sharing!
Thanks for stopping by Daphne. It’s always an honor to have you here.