Tomato season is in full swing. A friend of mine has been sharing the abundance from her garden with me. She has all varieties, including cherry, pear, heirloom, and yellow. Here is a great recipe using fresh tomatoes and fresh figs which are also in season now. This jam recipe is super easy and no canning is required. Pair with some cheese and crackers or make a yummy savory grilled cheese using goat or white cheddar.
1½ cups fresh figs, cut into quarters and halves
3½ cups tomatoes, chopped (cherry, pear, heirloom)
Juice of ½ – 1 lemon depending on the size
¼ cup agave nectar
2 tablespoons balsamic vinegar
½ teaspoon salt
In a pot or high rim pan, add all ingredients listed above. Turn heat to high and gently stir to combine. Cook on high for 20 minutes stirring frequently to prevent mixture from sticking to the bottom of the pan. Turn heat down to medium and continue to stir frequently for 10 minutes. Turn heat down to low for an additional 10 minutes, while stirring. Jam should be a nice thick consistency by this point. Remove from heat and fill a 16 oz glass jar. Top with lid immediately and refrigerate.
Photo Source: Kara Muller