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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.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 45 minutes
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: 129kcalCarbohydrates: 32gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 303mgPotassium: 367mgFiber: 2gSugar: 30gVitamin A: 1201IUVitamin C: 23mgCalcium: 29mgIron: 1mg