Tangy Tomato Jam

Tangy Tomato Jam
Makes 6



  1. 1 of 6 Start with 5 lbs tomatoes. Some people prefer plum or Roma, but we used basic red.
  2. 2 of 6 Wash six 6 oz jars and lids in soapy water. Place on a rack in a pot of hot water (so jars don't crack when filled).
  3. 3 of 6 Core tomatoes and chop into 1-inch pieces. Place in a pot with 3 cups turbinado sugar, 1/2 cup lemon juice, 2 tsp salt, 2 tsp grated ginger, 1/2 tsp ground cumin, 1/2 tsp ground cinnamon and tsp ground cloves.
  4. 4 of 6 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 hours.
  5. 5 of 6 With a jar lifter, remove hot jars from water and bring water to a boil. Fill jars with hot jam, leaving 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.
  6. 6 of 6 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.
Nutrition Information for Tangy Tomato Jam
Servings Per Recipe: 6
Per Serving: