Tomato Jam
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Category
Condiment
It's important to use bottled lime juice so you can control the acid level.
I used mostly small 125 ml mason jars and got 15, plus 2 250 ml jars. I did remove the skin from my tomatoes, but it's okay to leave the skin on if you want. It will cook down.
Ingredients
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5 lbs tomatoes, chopped into small pieces
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3 c brown sugar
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1/2 c bottled lime juice
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1 tbsp grated fresh ginger
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1 tsp cardamom
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1/2 tsp chili flakes (use a little more if you want it spicier)
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1/2 tsp cinnamon
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1/2 tsp cumin
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1/2 tsp smoked paprika
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1/4 tsp ground cloves
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1 1/2 tsp sea salt
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1 tsp fresh ground pepper
Directions
Combine all ingredients in a large pot. Bring to a boil, then reduce and simmer for about 1 1/2 hours. Stir occasionally. Cook until it is thick like jam and a deep red colour. If it seems too chunky you can use a hand blender to process it smoother.
Place into jars, leave 1/2" space at the top of the jar. It will keep in the refrigerator for up to a month or in the freezer for up to a year.
Recipe Note
If you are thinking of canning this jam instead of just jarring it as I have, please consult a good source for explicit instructions on canning tomato based foods. They require a specific acidity level to store safely.