Our tomato crop was so plentiful this year. I wanted to preserve as much as possible. After roasting some and making two huge batches of sauce (to be shared later), what else could I make? Tomato Jam? Interesting! I've read about it but never eaten or made it. Why not give it a try. For no other reason than the amazing smell this brings to your kitchen, give this recipe a try. I couldn't get enough of the combination of cinnamon and tomatoes. YUM!
I was curious, what can you do with tomato jam? Glaze chicken, use it in place of ketchup, put a dollup on a savory scone? What do you do with tomato jam?
Recipe Courtesy of Food in Jars
- 5 pounds tomatoes, finely chopped
- 3 1/2 cups sugar
- 8 tablespoons lime juice
- 2 teaspoons freshly grated ginger
- 1 teaspoon cinnamon
- 1/2 teaspoon ground cloves
- 1 tablespoon salt
- 1 tablespoon red chili flakes
- Combine all ingredients in a large, non-reactive pot. Bring to a boil and then reduce temperature to a simmer. Stirring regularly, simmer** the jam until it reduces to a sticky, jammy mess. This will take between 1 and 1 1/2 hours, depending on how high you keep your heat.
- When the jam has cooked down sufficiently, remove from heat and fill jars, leaving 1/4 inch of head space. Wipe rims, apply lids and twist on rings. Process in a boiling water canner for 20 minutes.
- When time is up, remove jars from water bath and allow them to cool. When jars are cool enough to handle, test seals. Store jars in a cool, dark place for up to one year.
*The finished yield on this recipe varies depending on the kind of tomato you use, the width of your pan and the finished thickness to which you cook it.