Is there anything better than tomatoes in the summer? If you’ve had your fill of caprese salad and stocked up on homemade tomato sauce for the months ahead, and still have some tomatoes left over, this tomato jam recipe is for you.
Never heard of tomato jam? It’s pretty much the best condiment ever. Sweet and savory, with a hint of spice, you can use it wherever you’d use ketchup– burgers, sandwiches, and as a dip. But since it’s so much better than ketchup, it also finds its way onto grilled meats, on toast with a runny egg and on grilled cheese sandwiches around here. Lately, I’ve been slathering it on crackers or bread and topping it with some cheese for an easy snack. Seriously. Best. Thing. Ever.
1 1/2 pounds ripe tomatoes, seeded, cored and coarsely chopped
1/2 cup brown sugar
2 tablespoons freshly squeezed lime juice
1 tablespoon apple cider vinegar
1/4 teaspoon dried ginger powder or 1/2-1 tablespoon fresh grated or minced ginger
1/2 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1 teaspoon salt
1/8-1/4 teaspoon red pepper flakes, optional
Combine all ingredients in a heavy-bottomed medium saucepan. Bring to a boil over medium heat, stirring often. Reduce heat and simmer, stirring occasionally, until mixture has consistency of thick jam, about 1 hour 15 minutes. Taste and adjust seasoning, then cool and refrigerate until ready to use; this will keep at least a week.