Make 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, yes, you 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.
Don’t forget to sterilize your jars. Two eight-ounce jars should do the trick. To make these or any jars glisten, add 1 cup of vinegar to a deep pot of boiling water and dip each jar in the solution for 10 seconds. Then wipe clean with a lint-free towel.
Combine all ingredients in a large, heavy 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.
Pour jam into two sterilized jars leaving ¼-inch headspace and seal.
If you wish, process 10 minutes in boiling water. Or, refrigerate for up to 2 weeks.