Sweet Tomato Jam
A savory, sweet jam packed full of autum flavors.
Servings: 6 1/2 Pints
Calories: 529kcal
Ingredients
- 5 lbs Cherry Tomato ripe & red
- 3½ cups Sugar
- ½ cup Lime Juice
- 1 tbsp Fresh Ginger grated
- 1 tsp Cardamom
- ½ tsp Crushed Red Peper
- ½ tsp Cinnamon
- ½ tsp Cumin
- ½ tsp Paprika
- ¼ tsp Cloves ground
- 1½ tsp Salt
- 1 tsp Black Pepper
Instructions
- Wash tomatoes throughly and remove any stems.
Making Jam
- Chop tomatoes in a food processor until just chopped. This should only require a 3-4 pulses.
- Combine all of the ingredient in a stock pot.
- Bring to a boil, stirring occasionally.
- Once the mixture reaches a boil, lower the temperature to a simmer.
- Allow the mixture to simmer for approximately 1½ hours.
- Stir occassionally at first; however as the mixture begins to thicken, stir more often to avoid it burning.
- Once the jam reaches a thick dark red consistency, it can be removed from the heat and canned.
Canning
- Wash and sterilize 6-7 ½-Pint Canning Jars.
- Fill each jar with hot jam, leaving ¼-inch headspace.
- Process the jars of jam for 20 minutes in a Water Bath Canner.
- Be sure that the jar are fully submerdgedin the water with at least an inch of water cover the top.
- Once processing is complete, remove the jars from the canner and allow them to cool completely on a wire rack.
- Store in a cool, dark place for up to 1-year.
Notes
Culinarian Tips, Tricks, and Suggestions:
If you want to use this jam as a glaze for meats or an added ingredient for sauces or gravies, you can lessen the cooking time from 1 1/2 hours to approximately 1 hr. This will result in more of a syrup vs a jam.
Nutrition
Serving: 61/2 Pint | Calories: 529kcal | Carbohydrates: 134g | Protein: 5g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Cholesterol: 2mg | Sodium: 518mg | Potassium: 885mg | Fiber: 3g | Sugar: 126g | Vitamin A: 1945IU | Vitamin C: 92mg | Calcium: 53mg | Iron: 3mg