My CSA share has been full of tomatoes lately. And as much as I love tomatoes, I’m even having trouble getting through them all! Sounds like a perfect excuse to make some Tomato Jam!
If you’ve never tasted tomato jam before, it is quite the tasty little condiment! It works so nicely with grilled meats; I love it slathered on a burger instead of using ketchup.
This Tomato Jam recipe, adapted from a Mark Bittman recipe, has a wonderful spice profile and a nice amount of citrus to deliver a not-too-sweet, flavorful condiment.
Ingredients: (makes about 1 cup; multiply as desired)
- 1½ pounds ripe tomatoes, cored and coarsely chopped
- 1 cup sugar
- the juice of 1 lemon
- 1 tablespoon ginger paste
- 1 teaspoon salt
- 1 teaspoon ground cumin
- 1/2 teaspoon red pepper flakes
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon ground cloves
To make the Tomato Jam, first chop your tomatoes. (I found using a kitchen scale – paid link – to weigh out 1 1/2 lbs of the chopped tomatoes to be helpful)
Next, add all of your ingredients to a medium sized pot over medium heat.
Bring to a boil, stirring often.
Reduce your heat to a simmer and cook for about 75 minutes, or until the mixture has the consistency of thick jam. (When you run a spatula through it, the liquid should not immediately cover where you just pulled the spatula through.)
When the mixture is ready, pour into a clean 8 oz jar and let cool.
This can be refrigerated for up to a week.
Tomato Jam
Ingredients
- 1½ pounds ripe tomatoes cored and coarsely chopped
- 1 cup sugar
- the juice of 1 lemon
- 1 tablespoon ginger paste
- 1 teaspoon salt
- 1 teaspoon ground cumin
- 1/2 teaspoon red pepper flakes
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon ground cloves
Instructions
- To make the Tomato Jam, first chop your tomatoes. (I found using a kitchen scale to weigh out 1 1/2 lbs of the chopped tomatoes to be helpful)
- Add all of your ingredients to a medium sized pot over medium heat.
- Bring to a boil, stirring often.
- Reduce your heat to a simmer and cook for about 75 minutes, or until the mixture has the consistency of thick jam. (When you run a spatula through it, the liquid should not immediately cover where you just pulled the spatula through.)
- Pour into a clean 8 oz jar and let cool.
- This can be refrigerated for up to a week.
