Savory Tomato Jam
When garden tomatoes are in abundance it is time to make homemade tomato jam. This recipe for savory tomato jam has the warmth of the flavors of cinnamon and ginger balanced with the sweetness of peaches. Perfect to be served on crostini, alongside roasted pork, beef, chicken or curry dishes.
Ingredients
- 2 Pounds tomatoes seeded and rough chopped
- 2 medium peaches pitted and diced
- 1 Medium onion diced
- ⅔ Cup Brown Sugar
- 1 Cup Sugar
- ¾ teaspoon salt
- 2 teaspoon coriander seeds toasted
- ½ teaspoon cumin toasted with the coriander seeds
- 1 cinnamon stick
- ½ Cup raisins
- 2 inch piece of ginger freshly grated
- ¼ Cup cider vinegar
- 3 tablespoon Lemon Juice
Instructions
- In a dry saute pan, toast the coriander seeds and cumin until they are fragrant. 1-2 minutes
- Combine the tomatoes, peaches, onion, brown sugar, sugar, salt, toasted coriander seeds, cumin, cinnamon stick, raisins, grated ginger, cinder vinegar and lemon juice in a wide, deep skillet and bring to a boil.
- Stir every few minutes so the jam does not stick to the bottom of the skillet.
- Simmer on low for 1 hour or until the tomato jam had thickened.
- The jam will be thick enough when the jam does not easily run back together when a spoon is drawn along the bottom of the pan.
- Remove cinnamon stick, cool and serve.
- Store in the refrigerator for 1 week.
Nutrition
Calories: 996kcal | Carbohydrates: 250g | Protein: 8g | Sodium: 781mg | Fiber: 14g | Sugar: 204g
Notes
Tomato Jam Canning Instructions 1. Sterilize canning jars. 2. Pour hot jam into hot, sterile jars, leaving ¼-inch headspace. 3. Wipe rims of jars with a dampened clean paper towel; adjust two-piece metal canning lids. 4. Process 15 minutes in a boiling water bath. Adjust for altitude above 1000 ft. 5. Remove from water bath and cool completely before storing in a cool place.
CourseCanning Recipes
CuisineAmerican
