Tomato-Roasted Garlic Freezer Jam Recipe

• 4 cups very ripe cherry tomatoes
• 2 heads of garlic cloves, roasted
• 1 1/4 teaspoons Kosher salt
• Freshly ground black pepper to taste
• 1/2 cup of light brown sugar
• Pectin (See below)

1. To make about 3 cups, use a blender or food processor to pulse together 4 cups very ripe cherry tomatoes, the roasted cloves of 2 heads of garlic (wrap them in foil and bake at 325u0b0F for about an hour until soft and lightly caramelized), 1 1/4 teaspoons Kosher salt, and freshly ground black pepper to taste.
2. Mix together 1/2 packet of the pectin with 1/2 cup of light brown sugar. Stir the sugar/pectin into the tomato mixture.
3. Mix the brown sugar into the tomato mixture and then prepare the pectin by blending 3 fluid ounces of boiling water with 1 1/2 teaspoons pectin. Add this pectin liquid to the tomato mixture and slowly stir in 3 teaspoons of prepared calcium water.

very ripe cherry tomatoes, garlic, ubc, freshly ground black pepper, brown sugar

Taken from www.seriouseats.com/recipes/2011/06/tomato-roasted-garlic-freezer-jam.html (may not work)