A good condiment is a welcome addition to any meal, and tomato jam is one of our favorites. It goes well with pretty much anything you can think of: burgers, cream cheese with crackers, or omelets for breakfast.
- Yield: 2 cups
- 2 pounds Roma (plum) tomatoes, coarsely chopped
- 1 cup packed light brown sugar
- 2 tablespoons fresh lemon juice
- 1 teaspoon ground ginger
- 1 teaspoon ground cumin
- 1 teaspoon fine sea salt
- 1 teaspoon freshly ground five-peppercorn blend
- 1 teaspoon red pepper flakes
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground cloves
How to Make It
- In a large, heavy nonreactive saucepan, combine the tomatoes, brown sugar, lemon juice, ginger, cumin, salt, pepper, red pepper flakes, cinnamon, and cloves and bring to a boil over medium heat, stirring often. Reduce the heat and simmer, stirring occasionally, until the mixture reduces to the consistency of a thick jam, about 1 hour and 15 minutes. Remove from the heat and let cool to room temperature.
- Transfer the jam to an airtight container and store in the refrigerator for up to 1 week.