INGREDIENTS
3 lb tomatoes
2 Cups granulated sugar
1/3 Cup lemon juice
1/2 tsp Ginger Powder
1/2 tsp Saigon Cinnamon
1/4 tsp Ground Clove
2 tsp Fine Sea Salt
1-1/2 tsp Crushed Red Pepper Chile

STEPS
Core the tomatoes and chop finely (no need to peel and remove seeds). Combine all ingredients in a large stainless steel or other non-reactive pot. Bring mixture to a boil over high heat; once boiling, reduce heat to low.

Simmer jam for 1-1/2 to 2 hours, stirring the mixture regularly until it is thick with jammy goodness and a sample falls off a spoon with a slow plop. Use a canning funnel to transfer jam to hot, sterile 4 – 8 oz jars.

This recipe makes about 2-3 pints. A covered jar of jam will keep in the refrigerator for up to 6 months. For longer storage, leave about 1/2″ of “head space” as you fill the jars with the jam, seal with a sterile lid, and process in a boiling water bath as you would for other jams and jellies.

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