Tomato Jam

By lorik

Makes 1 3/4 cups

Ingredients

• Variation from unknown source:
• 2pounds2 pounds plum or Roma tomatoes, cored and cut into 1-inch pieces
• 1/2cup1/2 cup packed dark brown sugar
• 2tablespoons2 tablespoons apple cider vinegar
• 1tablespoon1 tablespoon grated fresh peeled ginger (from 1-inch knob)
• 1teaspoon1 teaspoon kosher salt
• 1/2teaspoon1/2 teaspoon ground cumin
• 1/4teaspoon1/4 teaspoon smoked paprika
• 1/4teaspoon1/4 teaspoon red pepper flakes
• 1 1/2pounds1 1/2 pounds good ripe tomatoes (Roma are best), cored and coarsely chopped
• 1cup1 cup sugar
• 2tablespoons2 tablespoons freshly squeezed lime juice
• 1tablespoon1 tablespoon fresh grated or minced ginger
• 1teaspoon1 teaspoon ground cumin
• 1/4teaspoon1/4 teaspoon ground cinnamon
• 1/8teaspoon1/8 teaspoon ground cloves
• 1teaspoon1 teaspoon salt
• 11 jalapeño or other peppers, stemmed, seeded and minced, or red pepper flakes or cayenne to taste

Details

Adapted from thekitchn.com

Preparation

Step 1

Combine all the ingredients in a Dutch oven. Place the tomatoes, sugar, vinegar, ginger, salt, cumin, paprika, and red pepper flake in a 3- to 4-quart Dutch oven. Bring to a boil over medium-high heat, stirring occasionally with a rubber spatula or wooden spoon.

Simmer the jam until thickened, about 2 hours. Reduce the heat to medium and gently boil, stirring occasionally, until thick and jammy, about 2 hours. You'll know it's done when you scrape a spoon across the bottom of the pot and no liquid fills in the path.

Refrigerate the tomato jam. Divide the jam between 2 (8-ounce) canning jars. Cool, then seal and refrigerate for up to 2 weeks.

Recipe Notes
Storage: Store in the refrigerator for up to 2 weeks.

Variation:
Combine all ingredients in a heavy medium saucepan, Bring to a boil over medium heat, stirring often.

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.

Variation:
Make the tomato jam: In a medium saucepan, warm 3 tablespoons olive oil over low heat, then add shallots. Once they soften, add garlic. Cook for about 1 minute, or until the garlic starts to soften but not brown, then add the coriander and ground fennel. Allow the spices to toast slightly and become aromatic, adding more oil as needed so the mixture remains a thick paste and the herbs do not burn. Add the brown sugar and anchovy; use a wooden spoon to mash them into the paste. Once they are combined, deglaze the pan with lemon juice, then add the tomato purée, oregano, salt and pepper to taste. Raise heat until mixture starts to boil, then turn it down and gently simmer about 30 minutes, whisking often, until jam thickens. Remove from heat and add salt to taste. As it cools, jam will continue to thicken.