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Tangy Tomato Jam

In a Jam: Tangy Tomato Jam

This sweet yet tangy tomato jam is a great way to take advantage of local produce, either from the farm stand or your own backyard. Look for supplies in supermarkets and hardware stores; you can reuse the jars and bands but will need new lids for each batch. Jazz up turkey sandwiches with a few tablespoons of this tart jam. Add a dollop to goat cheese-topped crackers or spoon over slices of grilled chicken, steak or pork.

Makes six 6-ounce jars.


  • Start with 5 pounds tomatoes. Some people prefer plum or Roma, but we used basic red.
  • Wash six 6-ounce jars and lids in soapy water. Rinse well. Place on a rack in a pot of hot water (so jars don't crack when filled).
  • Core tomatoes and chop into 1-inch pieces. Place in a pot with 3 1/3 cups turbinado sugar, 1/2 cup lemon juice, 2 teaspoons salt, 2 teaspoons grated ginger, 1/2 teaspoon ground cumin, 1/2 teaspoon ground cinnamon and 1/4 teaspoon ground cloves.
  • Bring tomato mixture to a boil. Reduce heat to medium and simmer, stirring occasionally, until reduced by half and mixture registers 220 degrees on a candy thermometer, about 1 3/4 hours.
  • With a jar lifter, remove hot jars from water and bring water to a boil. Fill jars with hot jam, leaving 1/4 inch of head space (a jar funnel helps). Wipe rims with a damp cloth, apply lids and hand-tighten bands to secure. Add jars to boiling water bath; boil for 20 minutes to seal.
  • Use jar lifter to transfer jars to a kitchen towel. After 12 hours, press on center of each lid to test seal. Lid should not pop up and down. If it does, boil again in water. Store in a cool, dark place for up to a year.

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