August 23, 2011 • Posted by Winnie Abramson
Ever since I started growing my own tomatoes, I looked forward to making tomato jam each summer. I make all sorts of salads, salsas, and sauces, too, but there's just something magical about this jam: the spices and the ginger make it reminiscent of an Indian chutney, but it's thick, perfectly sweet, and spreadable.I love it on sourdough toast over a generous layer of ricotta cheese, or topped with a fried egg; it also makes an interesting sandwich spread with smoked turkey or ham, and I think it would be nice paired with grilled fish.
Tomato Ginger Jam
Yield: about 1.5 cups
This recipe doesn't make a lot, so it's best stored in the refrigerator, not canned for shelf stability. If you want to make a larger batch for canning, you might need to increase the proportions of sugar and vinegar to ensure it's safe.
3 pounds ripe tomatoes, cored and coarsely chopped (I used various varieties of homegrown heirloom tomatoes)
1 cup brown sugar
1/4 cup apple cider vinegar
1/4 cup crystallized (candied) ginger, minced
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/2 teaspoon ground coriander
1 teaspoon sea salt
1 dried ancho (or your favorite) chile, stemmed and seeded
- Put all ingredients in a large pot. Bring to a boil, then reduce the heat. Cook at a simmer for about 1 1/2 hours, stirring every now and then, until quite thick. Remove from heat and allow to cool.
- Spoon into a clean glass jar for storage in the refrigerator, where it should last for several weeks.
More Tomato Jam Inspiration: