Tomato Jam
Recipe barely adapted from and with thanks to Mark Bittman via The Wednesday Chef
  • 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
  1. 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.
  2. Remove from the heat and pour into sterile jars. Process in a hot water
  3. bath and then store in a cool dark place; or store in the refrigerator
  4. 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
  5. month or alternatively, you can freeze it for up to 6 months. Enjoy!