Wednesday, June 28, 2017

Sweet and Sticky Tomato Jam

I knew as soon as I saw this recipe on Marisa's page, Food in Jars, I wanted to try it. Oh yes, it is amazing! Sticky, sweet with a little kick, it is the perfect condiment for burgers, brats and more.

Serve it over crostini with a savory cheese, or on a cheese board with a variety of hard cheeses or even over cream cheese on crackers. IT is a delicious condiment you can use in a multitude of ways.

5 pounds tomatoes, finely chopped
3 1/2 cups sugar
8 tbls lime juice
2 tsp ground ginger
1 tsp cinnamon
1/2 tsp ground cloves
1 tbls salt
1 tbls red chili flakes

Combine all ingredients in a large, non-reactive pot. Bring to a boil and then reduce temperature to a simmer. Stirring often, simmer the jam at a steady low boil/simmer, until it reduces and becomes sticky and jammy.  This will take approx. 2 hours, depending on how high you keep your heat.

When the jam has cooked down sufficiently, remove from heat and fill jars, leaving 1/4 inch of head space. Wipe rims, apply lids and rings.

Process in a boiling water bath for 20 minutes. Remove jars and allow them to cool 24 hours undisturbed on a kitchen towel on your kitchen counter top. Store jars in a cool, dark place for up to one year. Opened jars must be refrigerated.

Original recipe from Food in Jars



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