Meet Cynthia.

Welcome to Thyme To, a Lebanese cooking blog featuring recipes that are easy to produce and enjoy. Cynthia has a passion for growing her own vegetables, providing amazing food and hospitality, and bringing different flavors and spices into her Lebanese and Armenian dishes. 

Red and Green Heirloom Tomato Jam Recipe

Red and Green Heirloom Tomato Jam Recipe

What is better than heirloom tomatoes in the summer?

From “Black from Tula” to “Green Zebra” to “ Speckled Roman” to Brown Cherry”, “White Beauty”, “Yellow Pear”, Jaune Flamme”, “Mortgage Lifter”, and “Omar’s Lebanese." Just to name a few that I planted this year in the garden! 

These are primarily Heirloom varieties that have indeterminate habits. They yielded about 350 lb of tomatoes in a matter of 4 weeks. I had no idea what to do with so much. Since the climate was so warm, they ripened at a very fast rate and we could not eat them fast enough. 

I canned about 50 jars for the winter, which used up about 80 lbs. I gave a lot of them to friends and family. I roasted a big batch,  but still had a lot to go, so I decided to make two types of tomato jam: Red Ripe Tomato Jam and Green Tomato Jam. The red ripe tomato variety has a spicy tang to it and is a wonderful accompaniment to cheese and wine. Meanwhile, the green tomato jam is great on toast in the morning or eaten just by itself.

Enjoy both recipes!

Red Tomato Jam

5 lbs tomatoes, cored and finely chopped

3½ cups granulated sugar

½ cup lime juice

2 teaspoons grated fresh ginger

1 teaspoon ground cinnamon

½ teaspoon ground cloves

1 tablespoon sea salt

1 tablespoon red pepper flakes

Combine all ingredients and bring to a boil in a large pot over high heat, then reduce heat to low. Simmer, stirring regularly until it is reduced to a sticky concoction. Make sure you stir it constantly at the end since it burns easily. It should look glossy, not runny at the end. About 2 hours. Pour into well-washed and prepared jars and close tightly. It will keep in the refrigerator for 6 months. If you would like to keep them longer, up to 2 years, boil the jars in a water bath for 20 minutes. Invert them on a towel and allow to cool. Jam can be stored in a dark place for up to 2 years.

Green Tomato Jam

4 lbs of green tomatoes

4 cups of granulated sugar

 Juice of 1 lemon

1 cinnamon stick

Wash and dry the tomatoes.  Core them, cut them into wedges, remove the seeds and the white part (if any). Place in a large pan, add the sugar and the lemon juice. Cover and let it stay overnight.

The next morning, add the cinnamon stick and bring to a boil, then cook for 10 minutes on a low flame. Cover and let it rest in the refrigerator for 8 hours.

After 8 hours, bring to a boil and cook on low heat for 10 minutes. Once the tomatoes are soft, remove the cinnamon stick, put them in a blender and blend until smooth. I like some chunky texture to it, so I don’t over-blend.

Return the jam to the pot and cook for an additional 15 minutes. Pour into jars and seal while hot.

Can be preserved for up to 6 months.

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