This is my favorite way to preserve and enjoy the harvest! This condiment is so delicious – fancy ketchup for burgers and hot dogs or a nice addition to a cheese board. The best versions involve a mix of different tomato varieties for complex flavor and burning it a little bit for a smoky flavor!
Ingredients:
2.5 lbs Tomatoes (use your favorite fresh, local varieties – the more flavor, the better! You can mix and match different types. Keep in mind: the more watery the fruit, the longer it takes to cook down.)
1 cup brown sugar
2 Tbsp fresh lemon juice (Or other acids like apple cider vinegar and lime juice)
1⁄4 cup balsamic vinegar
1 Tbsp ginger (freshly grated)
1 tsp salt
1⁄2 tsp ground cumin
1⁄2 tsp ground cinnamon
1⁄8 tsp ground clove (you may use a whole clove; be sure to remove it before serving!)
Add to taste, red pepper flakes (we recommend 1 tsp)
Directions:
1. Wash all fresh produce.
2. Roughly chop tomatoes. Don’t bother removing skins it’s too labor intensive and they cook down well enough and make a chunky spread anyway that it’s not worth it.
3. Combine all ingredients in a medium-large pot and bring to a boil, stirring frequently to prevent burning. A pot with a thicker bottom helps reduce the chance of burning. Reduce heat to simmer; continue cooking until the mixture has reached a thick, jam-like consistency. Be sure to stir every so often to prevent burning. Time for this step will vary, depending on the water content of the tomatoes used. 1 – 4 hours is typical, depending on the amount of water in the tomatoes. As the mixture gets closer to the right consistency, sample and add salt, pepper, and spices to taste.
4. Remove from heat; allow to cool. Transfer jam to an airtight container and store in the refrigerator.
Tomato jam keeps fresh for 7-10 days. Please note – this recipe is not intended for home canning for preservation but if you are familiar with canning techniques, this can be pressure cooked according to similar tomato recipes.
