Spanish Tomato Jam (Mermelada De Tomates)

• 2 lbs medium ripe tomatoes, blanched, peeled, and chopped medium-fine
• 3 tablespoons sugar
• 2 tablespoons light corn syrup
• 1 tablespoon fresh lemon juice
• salt (kosher or sea)
• olive oil (for storing the jam)

1. Place the tomatoes in a fine sieve set over a bowl and let the juices drain for a few minutes.
2. Place the tomatoes in a deep microwave-safe bowl, add the sugar, corn syrup, and lemon juice, and toss to combine. Season with salt to taste, then microwave on high for 5 minutes. Using oven mitts, remove the bowl from the microwave, stir the tomatoes, then return to the microwave. Microwave until the tomatoes are completely soft and their juices have thickened, another 6 minutes.
3. Remove the tomatoes from the microwave and let them cool completely. If there seems to be too much liquid, transfer the jam to a sieve and drain again for about 1 minute. Spoon the jam into a clean jar and pour a thin layer of olive oil on top. It will keep in the refrigerator for about 1 week.

tomatoes, sugar, light corn syrup, lemon juice, salt, olive oil

Taken from www.food.com/recipe/spanish-tomato-jam-mermelada-de-tomates-367650 (may not work)