Tomato Jam
An exceptional sweet and savory condiment that goes perfectly with soft cheese.
Ingredients
- 1 ½ pounds good ripe paste tomatoes our Federle's were perfect for this, cored and coarsely chopped
- 1 cup sugar
- 2 tablespoons freshly squeezed lime juice
- 1 tablespoon fresh grated or minced ginger
- 1 teaspoon ground cumin
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon ground cloves
- 1 teaspoon salt
- if you like spice fresh or dried peppers (jalapeno, chili flakes, etc) can be added to taste
- Although we prefer this version where the sugar adds a sticky sweetness that makes it feel like jam, some commenters on the original recipe suggest reducing the amount of sugar. Trust your taste buds.
Instructions
- Combine all ingredients in a heavy pot then bring to a boil over medium heat, stirring frequently.
- Reduce heat and let simmer, stirring once in awhile until mixture has consistency of thick jam after 90 minutes, or more. Take care to ensure it doesn't burn to the bottom of the pot, which becomes more likely the longer it cooks.
- When ready, pour into jars and put in your fridge. You can also put this jam into sterilized jars and process them in a boiling water bath. With intact seals, unopened jars of tomato jam will last up to two years. Kept in the fridge, it will keep for at least 6 months.
Notes
This recipe is adapted from one at newyorktimes.com.