Easy Tomato Jam Tangy Sweet (Print Version)
# Ingredients:
01 -
5 pounds fresh roma tomatoes, cored and roughly chopped
02 -
1 tablespoon fresh grated ginger
03 -
2 cups brown sugar
04 -
1/2 cup apple cider vinegar
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 evaporated and you are left with a dark, jammy consistency. 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. If not serving immediately, transfer to jars and store in the fridge, freezer, or process for canning.
05 -
Wash and sanitize 3 - 8oz canning jars, lids, and rings, keeping the jars hot for filling. Fill hot jars with jam, leaving 1/4-inch of headspace. Wipe rims and tops of jars, place lids, and screw on bands fingertip tight. Process in boiling water for 10 minutes. Let jars cool and check seals. Store unsealed jars in the fridge or freezer.
# Notes:
01 -
Jars of tomato jam will last up to 2 weeks in the fridge, 4 months in the freezer, or 1 year when properly canned and stored at room temperature.