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Fresh Tomato Jam

Fresh Tomato Jam

Ripe tomatoes cook down with sugar, vinegar, ginger, and warm spices into a glossy sweet-tart jam. Serve it with toast, cheese boards, grilled sandwiches, burgers, or roasted vegetables.

Prep: 15 min · Cook: 50 min · Total: 65 min · Serves: 8

Ingredients

  • 0.25 tsp ground cinnamon
  • 0.75 cup granulated sugar
  • 1 tbsp fresh ginger (finely grated)
  • 0.25 cup apple cider vinegar
  • 0.0625 tsp ground cloves
  • 0.25 tsp red pepper flakes
  • 2 lb ripe tomatoes (cored and finely chopped)
  • 0.75 tsp kosher salt
  • 2 tbsp lemon juice (freshly squeezed)

Instructions

  1. Wash 2 lb ripe tomatoes under cool running water, then core and finely chop them on a clean cutting board with a sharp chef's knife; you should have about 4 cups chopped tomatoes with their juices.
  2. Place a small ceramic plate in the freezer for at least 15 minutes so you can test the jam's set near the end of cooking.
  3. Combine the chopped tomatoes, 0.75 cup granulated sugar, 0.25 cup apple cider vinegar, 2 tbsp freshly squeezed lemon juice, 1 tbsp finely grated fresh ginger, 0.75 tsp kosher salt, 0.25 tsp red pepper flakes, 0.25 tsp ground cinnamon, and 0.0625 tsp ground cloves in a 4-quart heavy-bottomed saucepan.
  4. Set the saucepan over medium heat and stir with a heatproof spatula for 5-7 minutes, until the sugar dissolves and the tomato juices begin to bubble around the edges.
  5. Increase the heat to medium-high and bring the mixture to a lively boil, stirring frequently for 3-4 minutes so the bottom does not scorch.
  6. Reduce the heat to medium-low and simmer the jam uncovered for 35-40 minutes, stirring every 3-5 minutes, until the tomatoes collapse, the mixture darkens slightly, and the bubbles look thick and glossy.
  7. As the jam thickens, scrape the bottom and corners of the saucepan continuously with the spatula for the final 5-8 minutes; the jam is ready when a spatula dragged across the bottom leaves a clear trail for about 1 second before the mixture flows back.
  8. Spoon 0.5 tsp jam onto the chilled plate and return it to the freezer for 1 minute, then push it gently with your fingertip; if it wrinkles lightly and does not run like liquid, it is properly set.
  9. If the jam is still loose, continue simmering it over medium-low heat for 5 minutes more, stirring often, then repeat the chilled-plate test until the texture is thick but spreadable.
  10. Remove the saucepan from the heat and let the jam stand for 10 minutes, until bubbling stops and it thickens slightly as it cools.
  11. Transfer the warm jam with a clean spoon or ladle into a clean 1-pint jar or two 1-cup jars, leaving a little headspace, then cool at room temperature for 30 minutes before covering.
  12. Refrigerate the covered tomato jam for at least 2 hours before serving so the flavor can settle; use within 2 weeks and always scoop with a clean utensil.

Nutrition (per serving)

  • Calories: 106
  • Protein: 1 g
  • Fat: 0 g
  • Carbohydrates: 26 g
  • Fiber: 2 g
  • Sugar: 24 g
  • Sodium: 223 mg

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