Sweet and Spicy Tomato Jam
Servings 1 cup
Equipment
- Heavy-Bottomed Pot or Large Dutch Oven
Ingredients
- 1½ lbs heirloom tomatoes cored and coarsely chopped
- 1 cup white sugar
- 2 tbsp fresh lime juice
- ½ tbsp fresh ginger peeled & grated
- ½ tsp ground cumin
- ¼ tsp ground cinnamon
- ¼ tsp crushed red pepper flakes more if desired
- ⅛ tsp ground cloves
- Sea salt to taste
Instructions
- Heat a heavy-bottomed pot over medium-high heat.
- Add the chopped tomatoes, sugar, lime juice, ginger, cumin, cinnamon, crushed red pepper flakes, cloves, and sea salt to taste.
- Bring to a boil, then reduce the heat to low and simmer for 1 hour and 15 minutes, stirring often to avoid burning the bottom.
- The mixture will be very watery, but it will cook down to a jam-like consistency.
- Spoon the mixture into an airtight container once it has cooled. Store in the refrigerator for 2-3 weeks.
- Store in the refrigerator for 2-3 weeks.
- Side Note: Before I pour the cooled jam into a jar, I remove a few of the tomato skins, but leave some because they give a nice texture to the jam.