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Tomato Jam
Sep. 30th, 2012 12:41 pmTomato Jam
from "Gifted" by Mags Kandis
3lb ripe red tomatoes (Roma works well), cored, seeded, and coarsely chopped.
2 cups white sugar
2 good size limes, freshly squeezed
3" piece of ginger, peeled and grated or minced
1 Tbsp ground cumin
1 tsp salt
1 tsp ground cinnamon
1/4 tsp ground cloves
2 good sized jalapenos seeded and minced
Combine everything in a medium size saucepan. Bring to a boil, stirring often. Reduce heat and simmer uncovered stirring occasionally for 1 1/4-1 1/2 hours until sauce has consistency of thick jam. Taste and adjust seasoning, then cool and refrigerate until using.
Suggestions: With Indian type foods, with creamcheese topped crackers or swirled in bowl of tomato soup.
Will keep refrigerated 2-3 weeks.
from "Gifted" by Mags Kandis
3lb ripe red tomatoes (Roma works well), cored, seeded, and coarsely chopped.
2 cups white sugar
2 good size limes, freshly squeezed
3" piece of ginger, peeled and grated or minced
1 Tbsp ground cumin
1 tsp salt
1 tsp ground cinnamon
1/4 tsp ground cloves
2 good sized jalapenos seeded and minced
Combine everything in a medium size saucepan. Bring to a boil, stirring often. Reduce heat and simmer uncovered stirring occasionally for 1 1/4-1 1/2 hours until sauce has consistency of thick jam. Taste and adjust seasoning, then cool and refrigerate until using.
Suggestions: With Indian type foods, with creamcheese topped crackers or swirled in bowl of tomato soup.
Will keep refrigerated 2-3 weeks.
