Tomato Jam is unique among all the jams and condiments I’ve made before; slightly sweet and mostly savory with an intense tomato flavor unlike anything I have ever tasted. I received numerous requests for a tomato jam recipe this year and I had never even heard of tomato jam. When I found myself with an abundance of garden tomatoes, I went in search of a recipe to try. The recipe I chose is simple; combine the ingredients, bring them to a simmer and then stir occasionally as the jam reduces over the next hour or so.
I served this with some cornbread scones and I loved the savory twist on what would typically be a sweet snack. The jam was also delicious spread on a fluffy buttermilk biscuit the following morning, along with a couple of eggs.
Two of my boys really liked the jam and my biggest tomato-lover didn’t care for it. He told me that would rather just eat the tomatoes plain. This shouldn’t come as a surprise to me though, as this child can easily put away a pint of grape tomatoes in the blink of an eye and he rarely likes them in combination with any other foods.
- 2 lbs ripe roma tomatoes cored and roughly chopped
- 1 1/4 cups sugar
- 2 tablespoons fresh lime juice
- 1 tablespoon minced fresh ginger
- 1 teaspoon kosher salt
- 1 teaspoon ground cumin
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground cloves
- 1/4 teaspoon red pepper flakes
- Combine all ingredients in a heavy saucepan and bring to a boil over medium high heat, stirring often. Reduce the heat to medium and simmer, stirring every 15 minutes or so, until the mixture has the consistency of thick jam, about 90 minutes. Taste and adjust the seasoning.
- Remove from the heat and pour into sterile jars. Process in a hot water
- bath and then store in a cool dark place; or store in the refrigerator
- until ready to use. If you choose not to process in a water batch, the jam will keep in the refrigerator for up to a
- month or alternatively, you can freeze it for up to 6 months. Enjoy!