Tomato-Ginger Jam

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Tomato-Ginger JamRecipe

Photo: Jennifer Causey; Styling: Lindsey Lower

Refrigerate this tasty tomato and ginger-flavored jam for up to 2 months.

Serves 20 (serving size: about 2 1/2 tablespoons)


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1/2 cup sugar
2 teaspoons kosher salt
5 1/2 pounds ripe chopped, seeded red heirloom tomatoes
1/4 cup cider vinegar
3 tablespoons jarred pureed ginger
1 teaspoon minced garlic
1/2 teaspoon freshly ground black pepper


Hands-on: 40 Minutes
Total: 1 Hour, 30 Minutes

1. Combine first 3 ingredients in a large saucepan; let stand 10 minutes. Add remaining ingredients to pan; toss to combine. Bring to a boil over medium-high heat. Cook 30 minutes, scraping bottom of pan and stirring occasionally. Reduce heat to medium-low; cook until very thick and reduced to 3 cups (about 25 minutes), scraping bottom of pan and stirring frequently. Remove pan from heat, and cool to room temperature.

Created date

July 2015

Nutritional Information

Calories 46
Fat 0.3 g
Satfat 0.0 g
Monofat 0.2 g
Polyfat 0.1 g
Protein 1 g
Carbohydrate 10 g
Fiber 2 g
Cholesterol 0.0 mg
Iron 0.0 mg
Sodium 212 mg
Calcium 14 mg