Spiced Tomato Jam
Updated: Oct 25
So every year there is a bumper crop of tomatoes and the race is on to preserve as much as possible before a hard frost. Larger tomatoes get processed into sauce and salsa, or frozen whole to be made into sauce at a later time. But what about all those cherry and grape tomatoes? There are usually far too many for even my boys to stuff themselves with at one time. And it's not like anyone wants to peel and seed tiny tomatoes for sauce, right?
Here is your answer: Spiced Tomato Jam!
It is warm with ginger, cinnamon and cloves. It is not too sweet, but has a kick from the chili flakes. And those skins and seeds make for a lovely jammy texture, don't leave them out! This jam is sublime with soft cheese and is the perfect substitute for boring old ketchup on everything from hot dogs to hamburgers to sweet potato fries. It's going to be your next (healthy) addiction!
5 pounds cherry or grape tomatoes, halved
3 1/2 cups sugar
8 Tbsp lime juice
2 tsp freshly grated ginger
1 tsp cinnamon
1/2 tsp ground cloves
1 Tbsp salt
1 Tbsp red chili flakes
Combine all ingredients in a large, non-reactive pot. Bring to a boil and then reduce temperature to a simmer.
Stirring regularly, simmer the jam until it reduces to a sticky, jammy mess. This will take between 1 and 1 1/2 hours depending on how high you keep your heat and how juicy your tomatoes.
When the jam has cooked down sufficiently, remove from heat and fill sterilized jars, leaving 1/4 inch head space. Wipe rims, apply lids and twist on rings. Process in a boiling water canner for 20 minutes. Adjust for altitude if necessary (in Calgary that is an additional 5 minutes).
When time is up, remove jars from water bath and allow them to cool. When jars are cool enough to handle, test seals. Store jars in a cool, dark place for up to one year.
The yields on this recipe vary from year to year based on the type of tomatoes you use and how much you reduce it. I typically get between 3 and 5 pints.
This recipe has been in rotation in our house for so long that I have lost where is originated from. I you know its origins, please let me know so I can give proper credit!
Bernardin (https://www.bernardin.ca/EN/Default.aspx) for all things canning, including safety information and more recipes.