Name: Tomato Jam with Ginger
Prep time: 20 min
Cook time: 70 min
Total time: 105 min
Ingredients: 2 pounds Roma tomatoes (halved, seeded and chopped, or cherry tomatoes, chopped); ¾ cup granulated sugar; ¼ cup brown sugar (packed ); ¼ cup orange juice (fresh ); 2 tablespoons lemon juice (fresh ); 1 tablespoon ginger (finely grated); ¼ cup apple cider vinegar; 1 teaspoon kosher salt; ½ teaspoon freshly ground black pepper; ¼ teaspoon nutmeg (ground); 1 pinch chili flakes (or smoked paprika (optional))

By Rosminah Brown

Photos by Rosminah Brown

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

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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.

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Prep Time:20

Cook Time:1 10

Additional time:15

Total Time:1 45

Course: Condiment

Cuisine: Californian

Keyword: Ginger, Jam, Tomato

Season: Fall

Servings: Cups

Calories: 504kcal

Author: Rosminah Brown

Ingredients

2 pounds Roma tomatoes, halved, seeded and chopped, or cherry tomatoes, chopped
¾ cup granulated sugar
¼ cup brown sugar, packed
¼ cup orange juice, fresh
2 tablespoons lemon juice, fresh
1 tablespoon ginger, finely grated
¼ cup apple cider vinegar
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
¼ teaspoon nutmeg, ground
1 pinch 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.