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Tomato Jam

Tomato jam is new to me! This jam is sweet and subtly spicy, and pairs perfectly with sharp cheddar. I plan on making mini sandwiches for lunch this week on the carrot buns (see above) slathered with tomato jam and topped with cheddar and mizuna. Sounds good, right? I found this delightful recipe on NYT Cooking.

Ingredients

  • 1 ½ pounds tomatoes about 2 1/2 - 3 cups, coarsely chopped
  • 1/2 cup sugar (it is originally 1 cup, but I halved it)
  • 2 tablespoons lime juice lemon juice or vinegar also works!
  • 1 tablespoon fresh grated or minced ginger
  • 1 teaspoon ground cumin
  • ¼ teaspoon ground cinnamon
  • teaspoon ground cloves
  • 1 teaspoon salt
  • jalapeno, cayenne, or habanero pepper finely mince any amount that feels suitable to your spice tolerance (optional)

Instructions

  1. Combine all ingredients in a heavy medium saucepan, Bring to a boil over medium heat, stirring often.
  2. Reduce heat and simmer, stirring occasionally, until mixture has consistency of thick jam, about 1 hour 15 minutes. Taste and adjust seasoning, then cool and refrigerate until ready to use; this will keep at least a week.