Tomato Jam
Source: NYT Cooking
Yield: 1 pint
Time: 1.5 hrs
1/2 cup sugar
2 tablespoons freshly squeezed lime juice
1 tablespoon fresh grated or minced ginger
1 teaspoon ground cumin
¼ teaspoon ground cinnamon
⅛ teaspoon ground cloves
1 teaspoon salt
1 jalapeño or other peppers, stemmed, seeded and minced, or red pepper flakes or cayenne to taste
Yield: 1 pint
Time: 1.5 hrs
Ingredients
1 ½ pounds good ripe tomatoes, cored and coarsely chopped1/2 cup sugar
2 tablespoons freshly squeezed lime juice
1 tablespoon fresh grated or minced ginger
1 teaspoon ground cumin
¼ teaspoon ground cinnamon
⅛ teaspoon ground cloves
1 teaspoon salt
1 jalapeño or other peppers, stemmed, seeded and minced, or red pepper flakes or cayenne to taste
Directions
- Combine all ingredients in a heavy medium saucepan, Bring to a boil over medium heat, stirring often.
- Reduce heat and simmer, stirring occasionally, until mixture has consistency of thick jam, about 45 min - 1 hour 15 minutes, until reaches 220°F. Taste and adjust seasoning, then cool and refrigerate until ready to use; this will keep at least a week.
Notes
1/2 C of sugar (down from 1 cup!) was still too sweet, so next time will make this with 1/4 C of sugar. I used chef's choice orange F1 tomatoes for this with a few black cherry tomatoes since we had a ton of the chef's choice. This was sweet and tangy and spicy, pretty interesting