Tomato Jam
Servings: 48 tablespoons OR (3) 1/2 pint jars
Ingredients
- 2 lbs ripe roma tomatoes cored and roughly chopped
- 1¼ cups sugar
- 2 tablespoons fresh lime juice
- 1 tablespoon minced fresh ginger
- 1 teaspoon kosher salt
- 1 teaspoon ground cumin
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon ground cloves
- ¼ teaspoon red pepper flakes
Instructions
- 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.
- If you choose not to process the jars in a water batch, the jam will keep nicely in the refrigerator for up to a month. Or it can be frozen for up to 6 months.
Nutrition
Calories: 24kcal | Carbohydrates: 6g | Protein: 0.2g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.01g | Sodium: 50mg | Potassium: 47mg | Fiber: 0.2g | Sugar: 6g | Vitamin A: 161IU | Vitamin C: 3mg | Calcium: 3mg | Iron: 0.1mg