Tomato-Ginger Jam

tomato jam with ginger

Photo by Kate Mathis

The tomato is a fruit, so why not treat it like one? Play up its sweetness in a jam thats perfect with biscuits.
Prep 5 m
Cook 56 m
Cool 15 m



  1. 1 of 6 Bring a large nonstick pot of water to a boil. Fill a large bowl with ice water.
  2. 2 of 6 Core tomatoes and cut a small X into bottom of each. Place in boiling water until skin begins to crack, 30 seconds to 1 minute.
  3. 3 of 6 Transfer tomatoes to ice bath. When cool enough to handle, peel tomatoes. Pour out boiling water and set aside pot.
  4. 4 of 6 Quarter peeled tomatoes and roughly chop ginger. Add both to a food processor and pulse until broken down but still chunky.
  5. 5 of 6 Pour tomato mixture into pot. Add sugar and salt; cook over medium until almost all water is evaporated, 45 to 55 minutes. Stir occasionally at first and frequently toward end of cooking, skimming and discarding foam as needed.
  6. 6 of 6 Remove from heat; stir in lemon juice. Pour jam into a resealable jar and cool 15 minutes. Store in the fridge for up to 3 months. Makes 2 1/2 cups.
Nutrition Information for Tomato-Ginger Jam
Servings Per Recipe:
Per Serving: 32 mg sodium, 1 g pro., 17 g carb., 0 g sat. fat, 16 g sugar, 1 g fiber, 0 g Fat, total, 59 kcal cal.