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lumierefrere · May 23, 2010

from the NYT

Tomato Jam

1 1/2 pounds good ripe tomatoes (Roma are best), cored and coarsely chopped
1 cup sugar
2 tablespoons freshly squeezed lime juice
1 tablespoon fresh grated or minced ginger
1 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1 teaspoon salt
1 jalapeño or other peppers, stemmed, seeded and minced, or red pepper flakes or cayenne to taste.
1. Combine all ingredients in a heavy medium saucepan, Bring to a boil over medium heat, stirring often.
2. 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.
Yield: About 1 pint.

May 23, 2010	#1
lumierefrere Tomatovillian™ Join Date: Jan 2006 Location: Zone 4 NY Posts: 772	Tomato Jam recipe from the NYT Tomato Jam 1 1/2 pounds good ripe tomatoes (Roma are best), cored and coarsely chopped 1 cup sugar 2 tablespoons freshly squeezed lime juice 1 tablespoon fresh grated or minced ginger 1 teaspoon ground cumin 1/4 teaspoon ground cinnamon 1/8 teaspoon ground cloves 1 teaspoon salt 1 jalapeño or other peppers, stemmed, seeded and minced, or red pepper flakes or cayenne to taste. 1. Combine all ingredients in a heavy medium saucepan, Bring to a boil over medium heat, stirring often. 2. 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. Yield: About 1 pint.