Tomato Jam

tomato jam on pita crackers

Our supply of tomatoes continues to occupy our kitchen window sill.  A friend at work gave me this recipe after we discussing all the different things we do with tomatoes.  It’s a nice easy way to use up the smaller ones that seem to be all that is left now…and is also very tasty.

our window sill tomatoes
lots of nice spices
the tomatoes as they started to cook. such a nice color.
about an hour and a half later

Tomato Jam

Meg Guncik – who got from New York Times

  • 1 ½ lb good ripe tomatoes (Roma are best), cored and coarsely chopped.
  • 1 cup sugar
  • 2 Tbsp freshly squeezed lime juice
  • 1 Tbsp fresh grated or minced ginger
  • 1 tsp. ground cumin
  • ¼ tsp. ground cinnamon
  • 1/8 tsp. ground cloves
  • 1 tsp. salt
  • 1 jalapeno or other pepper(s), stemmed, seeded and minced (or red pepper flakes or cayenne to taste)

1.         Combine all ingredients in a heavy saucepan.  Bring to boil over medium heat, stirring often.

2.         Reduce heat to simmer, stirring occasionally, until mixture has consistency of thick jam, @ 1 hour, 15 minutes.

3.         Taste and adjust seasoning, then cool and refrigerate until ready to use.  Will keep at least a week.

Meg’s notes:

My Roma tomatoes were so small, I didn’t bother to core them, but I did coarsely chop them.

I usually double this recipe and end up with 2-3 small/medium sized jars.

If you want, after cooking for the hour and 15 min, you can run the mixture through a strainer to get rid of any skins and/or cores.  I did not do that – I used an immersion blender and made it smooth that way.

A few times, I needed to cook it longer to continue to reduce it to the right thickness.

I think it keeps longer than a week.  It’s very good on melba toast or water crackers -it’s not necessarily a breakfast-type jam.

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