Tomato Jammin'

We enjoyed this tomato jam on a piece of toasted ciabatta baguette with goat cheese and basil! It was absolutely delicious and we are looking forward to having it on a piece of avocado toast tomorrow morning! Even though Christmas doesn't seem close, it almost always creeps up on us.  We though this jam would make a great addition to our annual gift baskets with its festive coloring and unique flavors.  It's never to early to experiment! Also, it lasts for 6 months in the refrigerator and since there are so many tomatoes available at a low price in season it also makes this gift very economical! 


Yields 9, 4 ounce jars

  • 4.5 pounds of chopped cherry tomatoes

  • 1 cup sugar

  • 6 tablespoons freshly squeezed lime juice

  • 2 tablespoon fresh grated or minced ginger

  • 1 tablespoon ground cumin

  • 3/4 teaspoon ground cinnamon

  • 1/4 teaspoon ground cloves

  • 4 teaspoon salt

  • 1 jalapeño pepper chopped with seeds

  • 1 freshly squeezed lemon


Mix all the ingredients in a heavy saucepan. NOTE: Leave the lemon and 1 tsp of salt to be added at the end. Bring to a boil over medium heat and stir it occasionally. Once boiling, lower heat and maintain a simmer.  Stir it occasionally every ten to fifteen minutes or so.  Keep it on the heat until it has a thick consistency and all the tomatoes are broken down. 

Add lemon juice and 1 tsp of salt.  Mix it. Taste it. Let it cool before canning it.