Description
This Sweet and Tangy Slow-Cooked Tomato Jam is a perfect balance of ripe tomatoes, aromatic spices, and sweet vinegar notes, simmered low and slow to develop a rich, thick jam. It’s ideal for spreading on toast, serving alongside cheese, or adding a flavorful twist to sandwiches and appetizers.
Ingredients
Scale
Produce
- 3 pounds ripe tomatoes, cored and finely chopped
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 2 tablespoons fresh lemon juice
Pantry
- 1 cup granulated sugar
- 1/4 cup apple cider vinegar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground allspice
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon red pepper flakes (optional, for a hint of heat)
Instructions
- Prepare Tomatoes: Begin by washing and preparing the tomatoes. Core them and chop them finely. For a smoother jam, optionally blanch tomatoes in boiling water for one minute and peel off the skins.
- Combine Base Ingredients: In a large, heavy-bottomed pot, combine the chopped tomatoes, finely chopped onion, and minced garlic.
- Add Sweeteners and Acids: Stir in the granulated sugar, apple cider vinegar, and fresh lemon juice until the sugar has dissolved completely in the mixture.
- Spice the Jam: Mix in the grated fresh ginger, ground cinnamon, ground cloves, ground allspice, salt, black pepper, and red pepper flakes if you desire a touch of heat.
- Bring to Boil: Place the pot over medium heat and bring the mixture to a gentle boil, stirring occasionally to avoid sticking or scorching.
- Simmer the Jam: Reduce heat to low and let the mixture simmer uncovered for 2 to 3 hours, stirring occasionally. Watch for any sticking at the bottom and scrape as needed.
- Check Thickness: To test jam doneness, place a small amount on a cool plate and let it sit for a minute. The jam should hold its shape and not be runny.
- Cool Slightly: Once thickened, remove the pot from heat and allow the jam to cool a little before jar filling.
- Jar the Jam: Transfer the warm jam into sterilized jars, leaving some headspace at the top. Seal tightly with sterilized lids.
- Store Properly: Let jars cool to room temperature. Store in the refrigerator for up to 2 weeks or process with a boiling water bath for longer shelf life.
Notes
- For a smoother jam, peeling tomatoes after blanching is recommended.
- Red pepper flakes are optional but add a subtle heat that complements the sweetness.
- Use sterilized jars and lids to ensure safe storage and prevent spoilage.
- If you want to preserve the jam long term, properly process the jars in a boiling water bath.
- Stir occasionally during simmering to prevent burning at the bottom of the pot.
