- 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
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.
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.
Calories: 129kcalCarbohydrates: 32gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 303mgPotassium: 367mgFiber: 2gSugar: 30gVitamin A: 1201IUVitamin C: 23mgCalcium: 29mgIron: 1mg
Keyword tomato jam, tomato jelly