Tomato Jam with Ginger
Here is an option for those tomatoes still producing at the end of the season. The recipe is adapted from The Happy Hour book by Brandon Alpert and Lauren Butler published this past July. It makes a great condiment, since it is a fruit, after all. Think about pairing it with goat cheese on crostini. Or as a topping on any fresh cheese, like Brie wedges or Camembert. It has a sweet and lightly spicy kick.
Tomato Jam with Ginger
Turn late-season tomatoes into a sweet, lightly spicy jam flavored with fresh ginger, citrus and warm spices. Serve it with goat cheese on crostini or alongside Brie, Camembert and other fresh cheeses.
Ingredients
- 2 pounds ripe Roma tomatoes, halved, seeded and chopped, or cherry tomatoes, chopped
- ¾ cup granulated sugar
- ¼ cup packed brown sugar
- ¼ cup fresh orange juice
- 2 tablespoons fresh lemon juice
- 1 tablespoon finely grated fresh ginger
- ¼ cup apple cider vinegar
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon ground nutmeg
- Pinch of chili flakes, or smoked paprika (optional)
Instructions
- In a medium, heavy-bottomed saucepan, add all ingredients. Stir to combine.
- Bring mixture to a gentle boil over medium heat, then reduce to medium-low. Simmer uncovered, stirring occasionally, until tomatoes break down and the mixture thickens to a glossy, jam-like consistency, 45–60 minutes. As it cooks, stir more frequently toward the end to prevent sticking. Jam is ready when a spoon dragged through the pan leaves a clean line that slowly fills back in. Taste and adjust seasoning, adding a pinch more salt, sugar, or vinegar if needed.
- Remove from heat. Cool slightly. Transfer to clean jars. Use within 2 weeks.
Rosminah Brown
Publisher
Rosminah Brown is a Santa Barbara native who types fast and eats slow. She once jumped in the Neptune Pool at Hearst’s Castle. She is still upset that JR’s BBQ closed. She is always seeking a perfect, singular, exquisite bite of food.
