When the garden tomatoes are coming in full force I love this Recipe! Sweet and spicy, this tomato jam is great added to sauces, over cream cheese on crackers, I’ve even drizzled over the top of air fried chimichangas and it was Ahhhhmazing. I plan on including these in the Christmas gift bags for family and friends.
****Warning **** This jam may be addictive 😀
Large Batch Recipe
12 lb Tomatoes
8 cup White Sugar
4 TBSP ground fresh ginger /or 1 tsp dry ginger ( The flavor is richer I think with the fresh ground but I find myself using the dry more often for convenience.) – I also forgot on a few batches and still tasted great!
1 cup lime juice / or 4 tsp citric acid (I am a fan of citric acid.)
2 tsp cumin
2 tsp cinnamon
1 tsp ground clove
2 tsp crushed red pepper (add more to taste)
1 tsp kosher salt (can add more to taste)
Step 1: Prepare tomatoes – Wash and trim tomatoes – place in food processor and pulse until finely chopped.
Step 2: Put tomatoes in cooking vessel with citric acid and spices and heat to boiling
Step 3: Quickly add sugar and stir.
Step 4: Using candy thermometer, bring mixture to 240 degrees Fahrenheit. Keep around this temperature for about an 1.5 hours. ( Prepare jars for canning while this is cooking down. Follow manufacturers instructions for sanitation) The jam should stick to the back of the spoon when done and I typically try to reduce it by a fourth.
Step 5: Pour hot jam into hot jars using a ladle and funnel. Lid the jars and water bath for 10 minutes if you are canning. If not these will keep in the refrigerator for 6 months.
Step 6: Enjoy!!! Add to sauces, spread on toast over cream cheese, spread over Brie before baking as I did this weekend. Uses are endless!!!