Summer Tomato Jam
If canning makes you nervous, you can also keep this jam in the refrigerator (or freeze it for long term storage).
Servings 1 pint
- 2 pounds ripe tomatoes cores removed
- 1 ½ cups light brown sugar
- ¼ cup lemon juice
- 1 Tablespoon lemon zest
- 1 teaspoon freshly grated ginger or 1/4 teaspoon ground ginger
- 2 half-pint jars sterilized (optional), for canning)
Add the tomatoes to a blender or food processor. Pulse several times to crush the tomatoes.
Transfer the tomato puree to a medium skillet set over medium heat. Stir in the brown sugar, lemon zest and juice, and ginger. Cook, stirring frequently, until the mixture is thick and jammy – this will take about an hour. (To test, dip a cool metal spoon into the jam. It should slide of the spoon in a thick sheet – not in watery droplets.)
Ladle the jam into the jars. Store in the refrigerator or freeze. Alternately, wipe the rims, cover with the lids, and screw the bands on until they're just barely tight. Seal in a hot water bath for 20 minutes. Carefully remove the jars from the pot and let them rest on the counter for at least 6 hours. You should hear the jars make a "ping" sound when they seal. The jam is delicious right away, but tastes even better after a few weeks.
Serving: 2Tablespoons | Calories: 76kcal | Carbohydrates: 19g | Protein: 1g | Sodium: 9mg | Fiber: 1g | Sugar: 18g