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Tomato Jam





Yields
Makes about 2 cups

Notes: Chill leftover jam up to 2 weeks.

 1 1/2 pounds cherry tomatoes (about 4 cups), rinsed and stemmed
 1 1/4 cups firmly packed brown sugar
 1/4 cup cider vinegar
 1/2 lemon (3 oz. total), including peel, rinsed and very thinly sliced
 2 tablespoons minced fresh ginger
 1 teaspoon ground cumin
 3/4 teaspoon ground cinnamon
 1/8 teaspoon ground cloves
 1/2 teaspoon salt
 1/8 teaspoon pepper
Step 1
1

In a 3- to 4-quart pan, combine tomatoes, brown sugar, vinegar, lemon, ginger, cumin, cinnamon, cloves, salt, and pepper. Bring to a boil over medium heat, stirring often.

Step 2
2

Reduce heat and simmer, stirring occasionally, until mixture is reduced to 2 cups and has the consistency of thick jam, about 1 hour and 15 minutes. Add more salt and pepper to taste.

Step 3
3

Nutritional analysis per 1/4 cup.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 153Calories from Fat 2
% Daily Value *
Total Fat 0.3g1%

Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 167mg7%
Total Carbohydrate 39g13%

Dietary Fiber 1.6g7%
Protein 0.9g2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.