Prep 20 mins
Cook 2 hrs
Has anyone ever made preserves in a dutch oven in the oven? No stirring? No mess on your stove? No worrying about burning the preserves if you walk away from the stove for a few minutes? This jam delivers! A&M Smackdown / Your Best Tomato Recipe Contest Finalist! Posted on Food52 by Amanda Hesser.
- 2 cups sugar
- 3 lbs ripe beefsteak tomatoes, cored and thinly sliced (1/4 inch)
- 1 large pinch salt
- 1 lemon, zest of, grated
- 1 lemon, juice of
- 1 cinnamon stick
- 1⁄2 teaspoon fennel seed, lightly crushed
- 2 dried red chilies
- Pour 1/3 of the sugar over the base of a 12-inch braising pan or other baking dish. Layer half the tomatoes, overlapping the slices, in the pan. Sprinkle with 1/3 cup sugar, and top with the lemon zest, lemon juice, cinnamon stick, fennel seeds, and chiles. Top with the remaining tomatoes, followed by the rest of the sugar. Let sit for 30 minutes. Heat the oven to 400 degrees F.
- Place the pan, uncovered in the oven and let cook for 1 hour. The tomato juices should simmer actively. Check every 20 minutes, spooning the juices over the top tomatoes, and removing the chiles if they char.
- The tomato juices should begin to gel at 2 hours, but it could happen a little sooner or later. Test the juices by spooning a little onto a plate, letting it cool, and running your finger though it. If it holds the line, the jam is ready. Remove the jam from the oven and let cool. I eat this jam fresh so I put it into jars and keep it in the fridge.