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.