Summer’s End Tomato Jam
Sweet tomato jam filled with warm spice and brown sugar cooked with Roma tomatoes into a thick jam. Easy to make and chill in refrigerator. Great for appetizers or sandwich spreads.
- Prep Time: 12 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 2 half pints or 8-10 servings 1x
- Category: Appetizer, Condiment, Jam
- Method: Cook top + Chill
- Cuisine: American
Ingredients
2 pounds blemish free (4-6 medium red ripe tomatoes) Roma-Heirloom, cored and coarsely chopped
1/4 cup light brown sugar, packed
1/2 cup granulated sugar
2 tablespoons apple cider vinegar
2 teaspoons minced fresh peeled ginger
1/4 teaspoon ground cinnamon and salt
1/4 teaspoon ground cayenne-optional
Instructions
1.In medium saucepan, add chopped tomatoes and all ingredients. Stir to blend and heat over medium high to bring to a simmer. Stir constantly to prevent burning.
2.Once jam comes to a simmer, keep stirring until very thick like jam. About 15-20 minutes. Remove from stove top an allow to cool.
3.When cool, spoon into clean half pint wide mouth Ball mason jars or jars with sealed lid. Store covered in refrigerator for up to 14 days.
4. Recipe can be doubled.
5. Serve as an appetizer topping, on sandwiches, bagels, crackers.
Notes
I have not frozen this jam, so I don’t know the results but it seems to me you could.
*recipe adapted from the suburbansoapbox.com/Mark Bittman’s Tomato Jam
Find it online: https://lizbushong.com/summers-end-tomato-jam-liz-bushong/
