Tomato Jam
Notes: Chill leftover jam up to 2 weeks.
How to Make It
Step 1
1
In a 3- to 4-quart pan, combine tomatoes, brown sugar, vinegar, lemon, ginger, cumin, cinnamon, cloves, salt, and pepper. Bring to a boil over medium heat, stirring often.
Step 2
2
Reduce heat and simmer, stirring occasionally, until mixture is reduced to 2 cups and has the consistency of thick jam, about 1 hour and 15 minutes. Add more salt and pepper to taste.
Step 3
3
Nutritional analysis per 1/4 cup.
Ingredients
1 1/2 pounds cherry tomatoes (about 4 cups), rinsed and stemmed
1 1/4 cups firmly packed brown sugar
1/4 cup cider vinegar
1/2 lemon (3 oz. total), including peel, rinsed and very thinly sliced
2 tablespoons minced fresh ginger
1 teaspoon ground cumin
3/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/2 teaspoon salt
1/8 teaspoon pepper
Directions
Step 1
1
In a 3- to 4-quart pan, combine tomatoes, brown sugar, vinegar, lemon, ginger, cumin, cinnamon, cloves, salt, and pepper. Bring to a boil over medium heat, stirring often.
Step 2
2
Reduce heat and simmer, stirring occasionally, until mixture is reduced to 2 cups and has the consistency of thick jam, about 1 hour and 15 minutes. Add more salt and pepper to taste.
Step 3
3
Nutritional analysis per 1/4 cup.
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