Tomato Jam

Ingredients

• 1 (28-ounce) can peeled whole plum tomatoes
• 1 1/2 cups demerara sugar
• 1 tablespoon blackstrap molasses
• 1/2 teaspoon black pepper
• 1/2 teaspoon kosher salt
• 1 tablespoon apple cider vinegar
• 1 1/2 teaspoons grated lemon zest

Steps

1. Drain tomatoes through a fine wire-mesh strainer set over a large saucepan. Halve lengthwise and use your fingers to remove and discard the seeds and surrounding gel. Put the seeded halves in the pan with the drained juice. Press remaining pulp through the strainer into the pan using a rubber spatula, discarding seeds. Add sugar, molasses, black pepper and salt.
2. Bring to a simmer over medium-high heat, stirring often, then reduce to medium. Mash the tomato flesh with a potato masher until mostly smooth with a little texture, about 1 minute. Simmer uncovered over medium heat, stirring occasionally, until thick, glossy and reduced by half, 45 to 50 minutes. It should coat the back of a spoon.
3. Take off the heat and stir in vinegar and lemon zest. Cool completely, uncovered, for about 1 hour, then put in a clean pint jar with a lid. Refrigerate for up to 10 days.