Tomato Jam
A not-too-sweet, flavorful condiment with a tasty spice profile. Use it on grilled meats, in scrambled eggs, or alongside a charcuterie board.
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.
Notes
If you make this recipe, share a photo on Instagram and tag me @icancookthat!