Tangy Sweet Tomato Jam (Printable Version)
# What You'll Need:
01 -
5 pounds ripe roma tomatoes, trimmed and coarsely diced
02 -
1 tablespoon freshly grated ginger root
03 -
2 cups brown sugar
04 -
1/2 cup apple cider vinegar
05 -
1 tablespoon ground cinnamon
06 -
2 teaspoons ground cumin
07 -
2 teaspoons red pepper flakes
08 -
2 teaspoons salt
# Steps to Follow:
01 -
Toss all ingredients together in a big dutch oven or sturdy pot with thick bottom.
02 -
Heat until boiling, then lower heat to maintain a soft simmer for 2-3 hours. Stir often to avoid sticking and burning.
03 -
You'll know it's ready when most liquid is gone and you've got a thick, dark spread. Run your spoon through the middle - it should fill in slowly.
04 -
Let the jam cool down completely before using. If you're saving it for later, put it in jars and keep in your fridge, freezer, or can it properly.
05 -
Clean and sterilize 3 - 8oz jars, lids, and rings, keeping jars warm for filling. Add jam to hot jars leaving 1/4-inch space at top. Clean the rims and tops, put lids on, and twist bands until snug but not tight. Boil in water for 10 minutes. Cool jars and check if sealed. Keep any unsealed jars in your fridge or freezer.
# Additional Tips:
01 -
This tomato jam stays good up to 2 weeks when refrigerated, 4 months in the freezer, or a full year when canned correctly and kept at room temp.