Tomato Jam

Ingredients

• 3 pounds ripe tomatoes – peeled, cored, and chopped
• 1.5 cups granulated sugar
• 0.25 cup lemon juice – freshly squeezed
• 1 tbsp fresh ginger – finely grated
• 0.5 tsp red pepper flakes
• 0.5 tsp ground cinnamon
• 0.25 tsp ground cloves
• 1 tsp kosher salt

Instructions

1. Prepare an ice bath. Score a small X on the bottoms of the tomatoes. Blanch in boiling water until skins loosen, 30–60 seconds, then transfer to the ice bath to cool. Peel, core, discard watery seed pockets if desired, and chop the flesh into small pieces.
2. Combine the chopped tomatoes, granulated sugar, lemon juice, grated fresh ginger, red pepper flakes, ground cinnamon, ground cloves, and kosher salt in a wide, heavy pot. Stir and let stand 10 minutes to draw out juices.
3. Bring the mixture to a boil over medium-high heat, stirring often. Reduce to a steady simmer over medium-low and cook, stirring frequently and mashing gently as the tomatoes break down, 60–75 minutes until thick, glossy, and jammy. Doneness cues: a spatula dragged across the pot leaves a clean line for 2–3 seconds, the jam mounds slightly on a spoon, or it reaches 220°F.
4. For refrigerator storage, ladle hot jam into clean jars, cool 30 minutes at room temperature, cover, and refrigerate up to 1 month.
5. For shelf-stable storage, ladle hot jam into sterilized jars leaving 1/4 inch headspace, remove air bubbles, wipe rims, apply lids and bands fingertip tight, and process in a boiling-water bath for 10 minutes (adjust time for altitude as needed). Cool 24 hours, then check seals before storing in a cool, dark place for up to 1 year.