You've heard the expression "This is my jam!"  Well, after today, you may have a new one.  The first Monday of every month means Patty Millay is back for another edition of What's Cookin'?  This month, Patty is serving up summer with a delicious recipe for Tomato Jam.  Here's how you make it!

Photo by Patty Millay
Photo by Patty Millay

From Patty:

I learned so many lessons today!  Follow the directions, don't try to rush things.  Patience, patience, patience - makes things turn out like a charm!  I've never blanched or peeled a tomato in my life until today!  Take your time in letting them soak in hot water - it's almost impossible to rush that process.

Tomato Jam is wonderful served over fried green tomatoes, or even fried squash.  It serves well with cream cheese spread on a baguette.  This is a sweet treat with a hint of savory that will brighten many dishes!


4 pounds of tomatoes (heirloom or plum - I used a variety - I don't recommend cherry tomatoes))
1 cup sugar
1 teaspoon salt
1/2 teaspoon pepper
1/8 teaspoon smoked paprika


Boil a large pot of water and prepare an ice bath (big bowl of ice cubes and cold water).  Place the tomatoes into the hot water and leave submerged for 2 minutes.  Remove tomatoes with a slotted spoon and place in the ice bath one at a time.  While in the ice bath, use your fingers to slide the tomato skin off.  Just leave the skins in the bottom of your ice bath.  Use your patience - this process cannot be rushed.  You may need to reheat your boiling pan and you'll likely need to refresh your ice bath as well mid way through.

When all your tomatoes are peeled, core and seed them, then chop into fine pieces.  Add tomatoes to a large stock pot and mix in the sugar.  Let sit for 10 minutes stirring often,  Bring the tomatoes to a boil over medium high heat.  Cover and stir often,  Cook for 20 minutes.  Add salt, pepper and paprika, cook uncovered an additional 20 minutes or until the mixture thickens.  Increase the heat if necessary to keep your boil rolling.  Stir frequently, that sugar is working and you don't want this to stick and burn!

Place jam into the container of your choosing and refrigerate.  Voila' - You're Jammin'!

 What's Cookin'? is sponsored each and every week by Murphy Appliance Company in Owensboro.

More From WBKR-FM