Tomato Jam
Good tomatoes and balance are crucial. You need sugar for the kind of gooey, sticky quality we associate with jam; otherwise, all you’re producing is a tomato sauce, no matter how different the flavor is from the classic. Once you add that sugar, however, you need acid, because even though tomatoes are plenty acidic, they can’t counter all that sugar. I tried lemon juice, vinegar and finally lime, deciding that I liked the last best. Featured in: A Sweet Science Without Tomato Cans.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 0
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 1 teaspoon salt
- 1 cup sugar
- 1/4 teaspoon ground cinnamon
- 1 teaspoon ground cumin
- 2 tablespoons freshly squeezed lime juice
- 1/8 easpoonground cloves
- 1 1/2 pounds good ripe tomatoes (roma are best) cored and coarsely chopped
- 1 tablespoon fresh grated or minced ginger
- 1 jalapeã±o or other peppers stemmed, seeded and minced, or red pepper flakes or cayenne to taste
- Carbohydrate 4.04313166451352 g
- Cholesterol 0 mg
- Fat 0.499078333315433 g
- Fiber 0.704316658449207 g
- Protein 0.534294999892598 g
- Saturated Fat 0.0375508333312876 g
- Serving Size 1 1 recipe (857g)
- Sodium 55815.7474937458 mg
- Sugar 3.33881500606431 g
- Trans Fat 0.0849833333254061 g
- Calories 17 calories
Combine all ingredients in a heavy medium saucepan, Bring to a boil over medium heat, stirring often. Reduce heat and simmer, stirring occasionally, until mixture has consistency of thick jam, about 1 hour 15 minutes. Taste and adjust seasoning, then cool and refrigerate until ready to use; this will keep at least a week.
