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Tomato Jam Recipe

Source of Recipe

Rebecca Franklin


Recipe Introduction

This savory, tangy-sweet tomato jam recipe is a delightful complement to fresh baked bread. It stores in the refrigerator for up to ten days, all the while developing its deliciously complex flavor. Spoon a bit into a small jar, tuck it into a picnic basket, and it will warm up to the perfect temperature by the time you reach your destination. Of course you can also can it for use later. See your canners instructions for preserving acid foods. Prep Time: 5 minutes Cook Time: 45 minutes Total Time: 50 minutes Yield: 1 1/3 cups tomato jam

List of Ingredients

1 tablespoon olive oil
2 cloves garlic, crushed and chopped
2 teaspoons finely chopped ginger
1/2 cup chopped onion
1 28-ounce can petite diced tomatoes (or the equivalent is fresh stewed tomatoes)
1/2 cup red wine vinegar
1/4 cup mild honey
2 cinnamon sticks
3 tablespoons dark brown sugar
1/4 teaspoon ground ginger
1/16 ground cloves



Recipe

How to make tomato jam:

In a medium saucepan over medium heat, sauté the garlic and ginger for 1 minute. Add the chopped onion and continue cooking the mixture for 4 minutes, until it turns tender. Add the tomatoes, vinegar, honey, cinnamon sticks, brown sugar, ground ginger, and ground cloves to the pan.
Gently simmer the tomato jam, uncovered, for 45 minutes to 1 hour, until it has thickened to a loose jam consistency. It will continue to thicken as it cools.

Discard the cinnamon sticks and store the tomato jam in the refrigerator for up to 10 days.

This tomato jam recipe makes approximately 1 1/3 cups of jam.