Summer Tomato Jam
This Recipe is from the Delaware Grown Website
Ingredients
- 1½ pounds Roma tomatoes
- 1 cup sugar
- 2 Tbsp lime juice
- 1 Tbsp ginger, minced
- ½ tsp salt
- 1 tsp ground cumin
- ¼ tsp ground cinnamon
- ¹/8 tsp ground cloves
- 1 jalapeno pepper
Directions
- Core and coarsely chop tomatoes. Stem the jalapeño pepper, remove seeds, and mince.
- Combine all ingredients into a medium sauce pan. Bring to a boil over medium heat, stirring frequently.
- Reduce to simmer, stir occasionally, for 60-75 minutes, until thick like jam.
- Remove from heat to cool. Place in a container with lid and store in refrigerator. Use within a week.
Handling & Storage
Look for tomatoes that are bright in color with smooth skin. Ripe tomatoes should give under a little pressure, but do not pick ones that are too soft or have obvious bruising.
Store at room temperature, away from sunlight. Use within a few days of picking.
To prepare, remove green stems before use. Rinse under cold water.
Nutritional Information
Calories: 45
Total Fat: 0.1 g
Saturated Fat: 0.0 g
Trans Fat: 0.0 g
Cholesterol: 0 mg
Sodium: 60 mg
Total Carbohydrates: 11.6 g
Dietary Fiber: 0.5 g
Sugars: 10.9 g
Protein: 0.4 g
Serves: 1 tsp; pairs well with meats, cheeses, and fish. Use in place of ketchup.