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)
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.