We are so lucky to have a bounty of tomatoes from our patio garden this year! After a few summers of dismal results, we are determined to not let any tomatoes be wasted. We always enjoy bruschetta but now my new favorite thing to make with our tomatoes is jam! I actually posted this first on Facebook "live" and I've been tweeking the recipe a little every time I make it.
I used small canning jars that have been cleaned and sterilized. I am not "formally" canning my jams since I'm keeping them and the fridge and it's been gobbled down too quickly.
We have sun golds and either sweet million or sweet hundred cherry tomatoes. I'm a huge fan of the sun golds. This recipe starts with 2.5 pounds of cherry tomatoes cleaned, stemmed and cut in half. Put in a large pot to make your yummy jam.
Add 1 cup of brown sugar, finely grate the rind off on one lime (careful not to grate too far so you just have the sweet outer skin) and then cut the lime in half and squeeze all the juice out of that one lime.
Add 1 teaspoon of ground cumin, 1/2 teaspoon of ground cinnamon, 1/4 teaspoon of ground cloves, 1 teaspoon of salt and 1 1/2 teaspoons of red pepper flakes (or less if you don't like things too spicy).
Optional: 1 tablespoon of ginger…I've made it with and without. I'm leaning towards "without" as the jam is more "tomatoey".
Stir all the ingrediants together and slowly bring to a boil over medium heat. Once boiling reduce heat to low and simmer, stirring often, until it reduces and thickens like jam. This process has taken me anywhere from 1.5 to 2 hours.
Spoon the hot jam into your hot glass jam jars and seal the lid tightly. I then turn the jam jars upside down while they cool to room temperature before storing them in the fridge. You might want to use more traditional methods for canning or storing your jam.
This is crazy good over white cheddar cheese or brie, in sandwhiches, served with pork, chicken or turkey. It's good straight out of the jar!