Tomato Jam

2 cups peeled, crushed tomatoes
1/4 cup granulated sugar
1 teaspoon chopped fresh thyme
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 Tablespoons sherry vinegar

Combine tomatoes, sugar, thyme, salt, pepper, and sherry vinegar in a medium saucepan set over medium high heat.  Bring to a simmer and cook, stirring frequently, until mixture is thick and can mound up on a spoon, about 20 minutes (or 10 minutes if using canned tomatoes),  Jam can be made ahead and stored in the refrigerator for up to three months.  Makes about 1 cup.

To store at room temperature indefinitely, place hot jam into a clean jar, leaving 1/4 inch head space.  Wipe jar rim with a clean damp cloth.  Attach lid.  Process in a boiling water canner for 20 minutes.

TIM'S NOTES:  This recipe was originally part  of a recipe  for a Panini with fontina, tapenade, and arugula.  Other serving suggestions include, but not limited to, using on tender crisp green beans, a bagel with cream cheese, garlic-rubbed bruschetta, savory cheese tarts, even grilled meats and fish.

If using cherry tomatoes in this recipe, I don't think they necessarily need peeling.  I just coarsely chopped them in the food processor.  I don't mind little bits of skin.  With bigger tomatoes, you might want to peel.  And since it is only two cups of tomatoes, peeling should not be such a chore.  I used dry thyme in this recipe.  The rule is usually 3 times as much fresh as dry, so you would need 1/3 teaspoon dried thyme

for this recipe.  I didn't bother with that.  I put in one teaspoon dried thyme.  Make sure to crush it as you are adding it to the pot.  I didn't use sherry vinegar either, but the substitution was 3 parts red wine vinegar and one part cooking sherry.  I don't know about using other kinds of vinegars, but I would say any mild vinegar might work.  I am wondering about balsamic vinegar?