This sweet and spicy Tomato Jam, or "grown-up ketchup," is perfect with everything from hamburgers and hot dogs to steaks and chicken.
Prep Time 30 minutesminutes
Cook Time 2 hourshours30 minutesminutes
Total Time 3 hourshours
Servings 32servings
Ingredients
2 ½poundscherry tomatoeshalved (about 4 pints)
1 ¾cupssugar
Grated zest of 1 lime
4tablespoonslime juiceabout 2 limes
1teaspoonfreshly grated ginger
½teaspooncinnamon
¼teaspoonground cloves
1 ½teaspoonssalt
1 ½teaspoonsred pepper flakes
Instructions
Cut the tomatoes in half or quarters depending on their size.
Combine the tomatoes, sugar, lime zest, lime juice, ginger, cinnamon, cloves, salt and red chili flakes in a large non-reactive pot.
Bring the mixture up to a rolling boil, then reduce the heat to maintain a steady simmer. Do not cover the pot.
Cook for 1 to 2 hours, stirring regularly, until the tomatoes become a soft, sticky, jammy consistency. The cooking time will depend on how high you keep your simmering temperature and may actually take up to 3 or more hours (see notes).
Check the progress and stir occasionally until you achieve your desired consistency.
When cooking is complete, remove the pan from the heat.
Spoon the jam into a jar and store in the refrigerator.
Makes approximately 4 cups of jam. Serving size = 2 tablespoons.
Notes
The recipe makes approximately 4 cups of jam. Nutrition values are calculated on a serving size of 2 tablespoons.Notes
About the cooking time: Check the progress and stir occasionally until you achieve your desired consistency. Depending on the heat, cooking time may take up to four hours.
Do not cover the pot while the jam cooks. The moisture needs to be able to evaporate in order for the jam to thicken. A slow cooker is not recommended for this recipe.
Tips and FAQs
Make sure to use a clean, sanitized jar for storage. This is not a canning recipe. It's not shelf stable and must be stored under refrigeration rather than in the pantry.
Storing and Freezing
Storing: Store the cooled jam in sealed jars in the fridge. Use within 3 weeks.
Freezing: You can freeze the cooled jam in a freezer safe zip-top bag or plastic container for up to 3 months. Thaw completely in the fridge overnight before using.