Recently, I had tomato jam, part of a charcuterie board, served with bread and different cheeses. At a different restaurant, I saw that tomato jam was served on a burger. With tomato season upon us, I decided to try making this. I looked up many recipes including Mark Bittman’s recipe and have adapted it to make my own. Most recipes specify to use roma or regular tomatoes (not the heirloom ones). I used a mix of them, whatever I had in the garden. This recipe is for about 1 1/2 -2 cups jam

• 

• 

• 

Ingredients

• Approximately 2 pounds (1 kg) tomatoes
• 1/2 cup sugar
• 2 tbsp brown sugar
• 1 tbsp grated ginger
• 1 tsp cumin powder
• 1/4 tsp cinnamon powder
• 1-2 jalapenos
• 1 tsp salt
• 2 tbsp lime juice (or apple cider vinegar)
• 1/2 tsp chilli powder (optional)

Directions

• Wash and chop tomatoes
• Combine tomatoes and sugar in a heavy bottomed saucepan and let it sit for 10 minutes
• Add all the other ingredients to the pan
• Bring to a boil over medium heat.. Keep stirring
• Reduce heat and let it simmer. Stir occasionally till it has a consistency of thick jam. This will take about an hour
• Taste and add seasoning, if required
• Cool and refrigerate
• Eat with crackers, flatbread or cheese. Will go well as a spread on rotis
• Enjoy!

• 

• 

•