SWEET AND SAVORY TOMATO JAM

Sweet and Savory Tomato Jam image

Your grilled meats, toasted baguettes, cheese platter are just dying for this condiment. The sad part is that it only makes 3 half-pint jars. Don't peel the tomatoes, the skins add to the texture. To Make Ahead: The jam can be refrigerated in sterilized jars for up to 1 month; if canning using a water-bath process and stored properly, it can last up to 1 year. From InJenniesKitchen Blog Site.

Provided by gailanng

Time 2h20m

Yield 1 1/2 pints

Number Of Ingredients 11

Ingredients

3 1/2 lbs tomatoes, cored and coarsely chopped (a mix of varieties works great and coarse chopping in batches of a food processor makes it easy)
1 small onion, cut into small dice
1/2 cup packed light brown sugar
1 1/2 cups granulated sugar
1 teaspoon salt
1/2 teaspoon ground coriander
1/4 teaspoon ground cumin
1/4 cup apple cider vinegar
1 lemon, juice of, freshly squeezed
1/2 cup tart green apple, chopped small dice (optional)
1 tablespoon freshly grated ginger (optional)

Steps:

To pack this jam for long-term storage, have 3 clean, sterilized half-pint jars (see NOTE below) with new lids and bands at hand.
Combine the tomatoes, onion, brown and granulated sugars, salt, coriander, cumin, vinegar, lemon juice and/or apple and fresh ginger in a large saute pan over medium heat; once the mixture starts to bubble, reduce the heat to medium-low. Cook for 2 1/2 to 3 hours or until it has thickened and reduced to a jamlike consistency. It will become thick, stick with it.
Transfer to clean and sterilized glass jars. Cool, seal and refrigerate for up to 1 month or use a hot-water canning bath for 15 minutes for long-term storage.
NOTE: To sterilize the empty jars, fill a large pot with water and bring to a boil over high heat, then reduce the heat so that the water is barely bubbling. Immerse 3 half-pint jars in the pot. Place the rings and lids in a separate small saucepan and cover them with very hot water. Leave the jars and lids immersed while you cook the jam. Fill the jars with the jam; seal the jars but not tightly, then immerse the jars in the hot-water bath for 15 minutes. Transfer the jars to a heat proof surface; when cool, tighten the lids and store in a cool, dark place for up to 1 year.

*** Explore more Sweet And Savory Tomato Jam Recipes »

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