Sweet and Spicy Tomato Jam
User Reviews
5
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Prep Time
5 mins
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Cook Time
1 hr 15 mins
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Total Time
1 hr 20 mins
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Servings
1 cup
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Course
Condiments
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Cuisine
Italian
Sweet and Spicy Tomato Jam
Description
This recipe transforms fresh, coarsely chopped heirloom tomatoes into a richly flavored jam by simmering them with white sugar and fresh lime juice. The addition of grated fresh ginger adds warmth and zest, while a combination of ground cumin, cinnamon, cloves, and crushed red pepper flakes contribute a complex spice profile and heat. Sea salt adjusts savory balance.
The cooking method involves boiling the mixture then reducing heat to gently simmer for about 75 minutes, with frequent stirring to prevent burning. The liquid reduces substantially to form a thick jam. Some tomato skins are removed post-cooking to improve texture, though a few are left in for bite.
This tomato jam serves as a versatile condiment, adding sweet, spicy, and tangy layers to sandwiches, meats, cheeses, or snacks. Its balance of flavors can complement many dishes.
Ingredients
- 1½ lbs tomato cored and coarsely chopped, heirloom
- 1 cup white sugar
- 2 tbsp lime juice fresh
- ½ tbsp ginger peeled & grated, fresh
- ½ tsp cumin ground
- ¼ tsp ground cinnamon
- ¼ tsp red pepper flakes more if desired, crushed
- ⅛ tsp cloves ground
- salt to taste, sea salt
Instructions
- Heat a heavy-bottomed pot over medium-high heat.
- Add the chopped tomatoes, sugar, lime juice, ginger, cumin, cinnamon, crushed red pepper flakes, cloves, and sea salt, to taste.
- Bring to a boil then reduce heat to low, and simmer for 1 hour and 15 minutes, making sure to stir it often to avoid burning the bottom.
- The mixture will start out very watery but will cook down to a jam-like consistency.
- Pour the mixture into an airtight container once it has cooled.
- Store in the refrigerator for 2-3 weeks.
- Side Note: [/i]Before I pour the cooled jam into a jar, I remove a few of the tomato skins, but leave some because they give a nice texture to the jam.
User Reviews
Overall Rating
5
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