Making homemade tomato jam is a great way to use up your tomatoes at the end of the season. It's delicious on crackers, spread on toast, or as a condiment on sandwiches. As the tomato jam simmers to perfection, feel the stress of the day dissolve, replaced by a sense of peaceful anticipation.
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Recipe: www.thekitchn.com/how-to-make...
Ingredients:
2 pounds plum or Roma tomatoes, cored and cut into 1-inch pieces
1/2 cup packed dark brown sugar
2 tablespoons apple cider vinegar
1 tablespoon grated peeled fresh ginger (from 1-inch knob)
1 teaspoon kosher salt
1/2 teaspoon ground cumin
1/4 teaspoon smoked paprika
1/4 teaspoon red pepper flakes
Instructions:
Combine all the ingredients in a Dutch oven. Place the tomatoes, sugar, vinegar, ginger, salt, cumin, paprika, and red pepper flakes in a 3- to 4-quart Dutch oven. Bring to a boil over medium-high heat, stirring occasionally with a rubber spatula or wooden spoon.
Simmer the jam until thickened, about 2 hours. Reduce the heat to medium and gently boil, stirring occasionally, until thick and jammy, about 2 hours. You'll know it's done when you scrape a spoon across the bottom of the pot and no liquid fills in the path.
Refrigerate the tomato jam. Divide the jam between 2 (8-ounce) canning jars. Cool, then seal and refrigerate for up to 2 weeks.
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