Tomato Jam

Ingredients:

  • 2 pounds plum or Roma tomatoes, cored and cut into 1-inch pieces (see notes below)

  • 1/2 cup packed dark brown sugar

  • 2 tablespoons apple cider vinegar

  • 1 tablespoon grated peeled fresh ginger (from 1-inch knob)

  • 1 teaspoon kosher salt

  • 1/2 teaspoon ground cumin

  • 1/4 teaspoon smoked paprika

  • 1/4 teaspoon red pepper flakes

Procedures:

  1. Combine all the ingredients in a Dutch oven. Place the tomatoes, sugar, vinegar, ginger, salt, cumin, paprika, and red pepper flakes in a 3- to 4-quart Dutch oven. Bring to a boil over medium-high heat, stirring occasionally with a rubber spatula or wooden spoon.

  2. Simmer the jam until thickened, about 2 hours. Reduce the heat to medium and gently boil, stirring occasionally, until thick and jammy, about 2 hours. You'll know it's done when you scrape a spoon across the bottom of the pot and no liquid fills in the path.

  3. Refrigerate the tomato jam. Divide the jam between 2 (8-ounce) canning jars. Cool, then seal and refrigerate for up to 2 weeks.


Notes:

Recipe from the Kitchn.com - https://www.thekitchn.com/how-to-make-tomato-jam-247279

I used several varieties of tomatoes that I had in abundance. I put the tomatoes in boiling water for 2 minutes and then put them in cold water to slip the skins and cut out the core. I do not cut the tomatoes into cubes because as they cook they will break up into a jam. I use less sugar than the recipe calls for and have used honey instead of sugar. I cooked them in a very heavy bottomed pot over low heat and it took about 2.5-3 hours. To can...Fill jars to 1/4 inch headspace and process for 15 minutes in gentle boil in the canner. Remove and let stand for 24 hours.