Ever tried making Tomato Jam? In this easy spread, juicy tomatoes are paired with fresh ginger, cinnamon, and citrus. It has a wonderful sweet-savory flavor that’s goes with everything!
Spread on a BLT or a grilled cheddar cheese sandwich. (It’s wonderful with cheeses!) Or, add as a condiment to burgers or grilled fish.
Fresh tomatoes are crucial. We recommend Roma or plum tomatoes.
Also, you will need at least the recommended amount of sugar in jam for that thick jam-like texture, otherwise, you’re making tomato sauce. The lime acidity counteracts the sweetness.
To peel tomatoes: Bring a pot of water to boil and submerge tomatoes for 2-3 minutes and then dunk them in ice-water to cool them quickly. The skins should peel off easily!
Combine all ingredients in a large, heavy stainless-steel pot over low heat, stirring until the sugar dissolves.
Bring to a boil over medium-high heat, stirring often. Reduce heat to simmer. Simmer until the jam is thick and clear, about 1 to 1-1⁄2 hours, stirring occasionally. Toward the end of the cooking time, stir often to prevent scorching. When you scrape a spoon across the bottom of the pot and no liquid fills in the path, the jam is done.
Prepare boiling water canner and heat jars in simmering water until ready to use. Wash lids in warm soapy water and set aside.
Remove tomato jam from heat and ladle hot jam into hot jars leaving a ¼ inch of headspace. Clean rims of jars before putting on jar lids. Screw the metal bands on finger tight and place in boiling-water bath canner. Process for 10 minutes.
Ladle hot jam into hot jars leaving a ¼ inch of headspace. Clean rims of jars before putting on jar lids. Screw the metal bands on finger tight and place in boiling-water bath canner. Process for 10 minutes.
Turn off heat and take off lid. After 10 minutes, remove jars and place on a rack or kitchen towel on the counter. Allow jars of jams to cool down without moving. You may hear pinging…the jars have sealed!
After 24 hours remove the screw bands and test seal by pressing gently on the lid. Store for up to a year in a cool, dry place. Alternately, after ladling hot tomato jam into the hot jars, let jars cool before putting on jar lids and the screw bands. Refrigerate for up to 2 weeks or freeze for up to 6 months.