Tomato Jam
This Tomato Jam recipes is a great way to preserve your summer harvest. Spread it on crackers, dip grilled cheese or slather it on a burger.
Servings: 8
Ingredients
- 2 ½ pounds Roma tomatoes
- 1/2 cup brown sugar packed
- 1/2 cup granulated sugar
- ¼ cup red wine vinegar
- 1 teaspoon paprika
- 1/2 teaspoon ground cinnamon
- 1 teaspoon salt
- 1/2 teaspoon fresh ginger grated
- 1 tablespoon lemon zest
- 3 tablespoons lemon juice
Instructions
- Pierce top and bottom of each tomato. Fill a stock pot with water and bring to a boil. Boil tomatoes for 2 minutes, then remove tomatoes from water and add to an ice bath. Allow to cool for 2 minutes then remove the skins.
- Chop tomatoes, remove core and reserve juices.
- Add tomatoes and juice to a pot with remaining ingredients.
- Bring to a simmer, then continue simmering for 35-40 minutes, mashing tomatoes halfway through and at the end.
- Allow to cool for 15 minutes or so, then fill glass jars.
- Serve with crackers, breadsticks, or as a part of an impressive charcuterie board.
Notes
After cooking and cooling your tomato jam, spoon it into clean glass containers (Mason Jars are perfect). It will refrigerate well for 3-4 weeks, or can be frozen for up to 6 months. If you opt to freeze it, make sure to leave at least ½ inch of head space for it to expand so the jar doesn’t break.
Nutrition
Calories: 130kcal | Carbohydrates: 32g | Protein: 1g | Fat: 0.4g | Saturated Fat: 0.05g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.05g | Sodium: 303mg | Potassium: 371mg | Fiber: 2g | Sugar: 30g | Vitamin A: 1305IU | Vitamin C: 23mg | Calcium: 30mg | Iron: 1mg
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