If your summer tomato plants are producing like crazy as mine are, and you are looking for a new way to use that harvest, try making a batch of my tomato jam!
This version, and I have another recipe for Tomato Mango Jam on my website, is sweet, bright, with a spicy finish towards the end. Admittedly, the first thing I thought was “this would be great on a hot dog…” but I think it would be a great condiment on most anything. Make a few jars, keep in your fridge, and let me know what you’re using this jam on. Enjoy!
2- 2 1/2 pounds fresh tomatoes (all varieties and sizes if you like)
3 tablespoons fresh ginger, shredded then chopped
1 cup packed brown sugar
3 tablespoons jalapeño, seeded and small diced
1 teaspoon In The Kitchen With Scotty “More Than Pumpkin Pie Spice” (or ground cinnamon)
3 tablespoons fresh lime juice
- Core and cut the tomatoes into medium sized chunks. Peel a good sized finger of ginger and with a box grater hand shred; Chop the shreds.
- Place the tomatoes, chopped ginger, and all of the other ingredients into a heavy bottom pot. Begin heating to a heavy simmer. Lower the temp to a low simmer, covered. Stir and punch down the tomato chunks with a wooden spoon often, and cook the whole thing down until thick and bubbly.
- If you’re jarring, pour the tomato jam into clean jam jars and seal according to safe jarring practices. Or…. into a nonmetal or food grade plastic container, and store (covered) in the fridge.