Tomato Jam

Tomato Jam

Makes 3 Pint Jars or 6 Half-Pint Jars or 12 – 4 oz. Jars

5 pounds tomatoes, cored and finely chopped
1 C. sugar** (see note below)
½ C. freshly squeezed lime juice
2 tsp. grated peeled fresh ginger
1 tsp. ground cinnamon
½ tsp. ground cloves
1 tsp. sea salt
1/2 tsp. red pepper flakes** (see note below)

Prepare water bath and jars. After water reaches boiling point, keep on low heat until needed. Place lids in a small saucepan, cover with water and place on very low heat. Tomatoes 032Combine all ingredients in a non-reactive pot. Bring to a boil over high heat, then reduce to low. Simmer the jam, stirring regularly, until it reduces to a consistency similar to jam. If you wish to test it, drop a tsp. onto a saucer. When cooled, the jam should stay in a mound. If it runs down the saucer when titled, it needs more cooking. This will take between 1 1/2 to 2 hours. When jam has cooked down sufficiently, remove pot from the heat and ladle jam into the prepared jars, leaving 1/4 inch headspace. Wipe the rims, apply the lids and rings, and process in a water bath for 20 minutes.

I used organic raw sugar in this recipe. I use less sugar than Marisa does in her recipe since I like to more tangy. It is shelf stable, however, because of the added acid. Marisa suggests 3 ½ C. but I find 1 C. gives it just the savory-ness I like.
I used ½ tsp. red pepper flakes which gives it a bit of heat but not over the top. Adjust to your taste preferences, as is true for all spices.

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