Tomato Jam and Smoked Paprika Granola
Reprinted with permission from THE FOOD IN JARS KITCHEN © 2019 by Marisa McClellan, Running Press
The first time I tasted savory granola, I nearly lost my mind. Since then, I’ve made it many times and lean on it heavily whenever I need to add crunch and umami to puréed soups, salads, and roasted vegetables.
Recommended Preserves: Tomato jam is king here, but any savory jam will work.
This tomato jam is one of the best things I make. It is like the best ketchup you’ve ever had, but it can also go places that ketchup cannot. Each batch is a labor of love, but is always worth the effort. For a higher yield, use dense tomatoes, such as Roma or San Marzano.
Smoked Paprika Granola:
- ¾ cup/180 ml Tomato Jam see recipe at bottom
- ¼ cup/60 ml extra-virgin olive oil
- 1 tablespoon smoked paprika
- 2 cups/200 g rolled oats
- 1 cup/120 g raw chopped almonds
- ½ cup/80 g mixed sesame and poppy seeds
- 1 teaspoon flaky finishing salt
- ½ cup/90 g dried cherry tomatoes
- 5 pounds/2.3 kg tomatoes chopped
- 3½ cups/700 g granulated sugar
- ½ cup/120 ml bottled lime juice
- 1 tablespoon grated fresh ginger
- 1 tablespoon red pepper flakes use less if you don’t like a lot of heat
- 2 teaspoons fine sea salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
Smoked Paprika Granola:
Preheat the oven to 325°F/163°C and line a rimmed baking sheet with parchment paper.
Combine the jam and oil in a measuring cup. If the jam is very chunky, give it a quick purée with an immersion blender. If it is very stiff and hard to mix, microwave the mixture in 5-second increments on HIGH until soft enough to stir and spread. Stir the smoked paprika into the jam mixture.
In a large bowl, combine the oats, almonds, and seeds. Pour in the jam mixture. Stir until all the ingredients are well integrated.
Spread the mixture on the prepared baking sheet. Bake for 20 to 25 minutes, stirring the granola at least twice during baking. The granola is done when it has taken on a deep golden color, smells fragrant, and is no longer visibly moist, though it won’t look completely dry until it is fully cool.
Remove the granola from the oven and sprinkle on the salt while the granola is still hot. Stir in the dried tomatoes and let it cool completely on the baking sheet. Once it is entirely cool, funnel it into an airtight jar or food storage container. It will keep in the pantry for up to 2 weeks. For longer-term storage, keep the finished granola in the refrigerator.
Prepare a boiling water bath and 3 pint-size/500 ml jars.
Combine the tomatoes, sugar, lime juice, ginger, red pepper flakes, salt, cinnamon, and cloves in a large, nonreactive pot. Bring to boil over high heat. Once the mixture has reached a hard boil, lower the temperature to medium high.
Stirring regularly, cook the jam at a low boil until it reduces to a sticky, jammy mess. This will take between 1 and 1½ hours, depending on the width of your pot, the amount of water content in the tomatoes, and the temperature at which you are cooking. Watch closely during the final 15 minutes of cooking, because at this point, the jam scorches easily. When the jam is shiny and thick, and doesn’t seem to have any watery liquid separating out, remove the pot from the heat.
Ladle the jam into the prepared jars, leaving ½ inch/1.25 cm of headspace. Wipe the rims, apply the lids and rings, and process the filled jars in a boiling water bath for 20 minutes.
When the time is up, remove the jars and set them on a folded kitchen towel to cool. When the jars have cooled enough that you can comfortably handle them, check the seals. Sealed jars can be stored at room temperature for up to 1 year. Any unsealed jars should be refrigerated and used promptly.