Tomato Jam

August 21, 2019
Created by Harmons
3 hours 30 minutes
Serves 3 1/2 pints
  • 3 lb tomatoes, cored and choopped
  • 1 cup granulated sugar
  • 1 cup light golden brown sugar
  • 1/4 cup fresh lemon juice
  • 1 Tbsp freshly grated ginger
  • 2 tsp smoked paprika
  • 1 tsp salt
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground cumin
  • 1/4 tsp ground cloves

In a large, heavy-bottomed pot over medium-high heat, add tomatoes, sugars, lemon juice, ginger, paprika, salt, cinnamon, cumin, and cloves. Reduce heat to low and simmer until the mixture reaches a thick, jamlike consistency, about 2 ½ hours.

Ladle hot jam into clean 1/2 pint jars, leaving ¼” headspace. Wipe rims of jars, cover with lids, and screw bands on until just barely tight.

Bring a large canning pot to a boil over high heat. Add jars and bring to a boil again. Once boiling, process jars for 25 minutes. Remove lid, turn off the heat, and let sit, 5 minutes. Transfer jars to a kitchen towel and let sit untouched 12-24 hours. Remove screw bands and check for total seals. Put any that didn’t seal into the refrigerator. Wipe jars down, label, date, and store in a cool dark place.