Turkey and Tomato-Pepper Jam Tartines

The recipe for the tomato-pepper jam comes from my friend Lee who is an extraordinary cook that grows all her own vegetables to boot. The jam recipe makes a lot so I’ve been trying to think of ways to use it; it is good over goat cheese served with crackers or baguette slices as well as on turkey burgers. For these tartines, use a delicious and hearty bread such as a multi-grain from Labriola Bakery (or whatever good artisan bakery you have locally).

For the jam:
1 lb red tomatoes, blanched for 1 minute and peeled
5 Fresno chiles, roughly chopped
1 cup white vinegar
1 cup plus 1/4 cup sugar, divided
1/4 t salt
1 package Pomona’s Universal Pectin

Chop the tomatoes and place in a saucepan with the chiles, 1 cup sugar, salt and vinegar. Bring to a boil and simmer 20 minutes. Follow the instructions on the Pomona’s box to make calcium water. Combine 1 t pectin powder with 1/4 cup sugar in a small bowl. After the tomatoes have cooked for 20 minutes, add 1 t calcium water and the pectin sugar. Stir and bring to a boil to dissolve. Remove from heat and let rest for 5 minutes. Ladle the jam into clean jars- it will thicken nicely as it cools. It will keep for 2 weeks in the fridge.  I have never made jam of any sort before; I was always too scared and envisioned bubbling cauldrons of botulism but was pleasantly surprised at how easy it was and I’m still alive to tell about it!

For the tartines:
thick slices of whole grain or other artisanal bread
softened cream cheese
thinly sliced turkey breast
tomato-pepper jam

Toast the bread slices- either in the toaster or on a panini maker. Spread with cream cheese, put a bit of tomato jam on there and top with arugula and sliced turkey. 

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