Sweet Tangy Tomato Jam (Print Version)
# Ingredients:
→ Main Ingredients
01 -
5 pounds fresh Roma tomatoes, cored and roughly chopped
02 -
2 cups brown sugar
03 -
1/2 cup apple cider vinegar
→ Spices and Seasonings
04 -
1 tablespoon fresh grated ginger
05 -
1 tablespoon ground cinnamon
06 -
2 teaspoons ground cumin
07 -
2 teaspoons red pepper flakes
08 -
2 teaspoons salt
# Instructions:
01 -
Combine all ingredients in a large dutch oven or heavy bottom pot.
02 -
Bring to a boil. Reduce to a gentle bubble and simmer for 2-3 hours, stirring frequently to prevent burning.
03 -
Jam is done when most of the liquid has been boiled away and you are left with a dark, jammy consistency. If you drag a spoon through the middle, it should be slow to fill back in.
04 -
Allow the jam to cool to room temperature then use as desired.
05 -
If not serving right away, transfer to jars and store in the fridge, freezer, or process for canning.
# Notes:
01 -
Jars of tomato jam will last for up to 2 weeks in the fridge. You can also store them for up to 4 months in the freezer. Allow to thaw in the refrigerator before using. Properly canned jars can be stored at room temperature in a dark, cool, dry place for up to 1 year.
02 -
For canning: Wash and sanitize canning jars, lids and rings, keeping the jars hot for filling. Carefully fill hot jars with jam, leaving 1/4-inch of headspace. Wipe rims with a clean damp towel to remove residue. Place lid on top and screw on bands until finger-tip tight. Process filled jars in boiling water for 10 minutes, ensuring water covers the tops. Remove jars to a towel and allow to cool to room temperature. Check seals for proper closure.