Spatulatta: Cooking 4 Kids Online

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Tomato Jam Print E-mail
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Laureana and Adriana were the winners of the Save Our Strength competition at Kendall College in Chicago. Paired with Kendall student, Darris Cole, the girls won the two-tier competition that in its final round pitted them against teams led by Chef Michael Kornick and Chef Erik Williams from MK Restaurant. You can see photos of the event on our blog.

The girls refer to Darris Cole as their chef. That's because he was the chef, the French word for chief, of their team. Chef Darris comes from a family of caterers and we salute his grandmother with this recipe.

{Makes 2 small jars of jam}

You'll need:

  • 1 pound of Roma tomatoes (3 or 4)
  • 1 cup of sugar
  • 1/4  teaspoon of cinnamon
  • 1 tablespoon of honey
  • Adult help

Equipment:

  • Cutting Board
  • Sharp knife
  • A medium sauce pan
  • A silicon spatula
  • A large spoon
  • 2 small jelly jars
  1. Remove the seeds from the tomatoes, then dice them.
  2. Place the tomatoes in the pan and heat them on medium.
  3. Pour in the sugar and stir. As the mixture heats, the sugar will become liquid.
  4. While continuing to stir, add the cinnamon and honey.
  5. The mixture bubble will start to bubble. Keep stirring!
  6. Begin gently mashing the tomatoes with the spatula as you stir.
  7. Lower the heat to a simmer. Keep mashing and stirring for about 15 minutes,
  8. When the mixture is less chunky and begins to get smooth, it is ready.
  9. You might need adult help for this next step because the jam will be super hot. Spoon or pour the jam into jars or into a bowl and let it cool in the refrigerator for at least 30 minutes.
  10. When cool, spread it on your favorite toast or bagel. It tastes the best on whole wheat toast with peanut butter or Nutella.