“When tomatoes are plenty and I fill my stock amply with tomato sauce, I make this.”
This recipe creates a sweet and slightly spicy tomato jam that is perfect for spreading on toast, crackers, or using as a condiment.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Ripe tomatoes, cored and coarsely chopped | 2 pounds |
| Packed light brown sugar | 3/4 cup |
| Apple cider vinegar | 2 tablespoons |
| Minced ginger | 1 tablespoon |
| Fine salt | 1 teaspoon |
| Cayenne pepper | 1/2 teaspoon |
| Ground cinnamon | 1/4 teaspoon |
| Ground cloves | 1/8 teaspoon |
Instructions:
- Combine all of the ingredients (chopped tomatoes, packed light brown sugar, apple cider vinegar, minced ginger, fine salt, cayenne pepper, ground cinnamon, and ground cloves) in a large saucepan.
- Set the saucepan over medium heat. Bring the mixture to a boil, stirring frequently to prevent the ingredients from sticking to the bottom of the pan and burning.
- Once boiling, reduce the heat to low and maintain a simmer. Continue to cook, stirring occasionally, until the mixture has reduced in volume and thickened to the consistency of jam. This process should take approximately 20 to 30 minutes.
- Remove the saucepan from the heat and let the tomato jam cool to room temperature.
- Once cooled, transfer the tomato jam to an airtight container.
- Store the tomato jam in the refrigerator for up to 10 days.
