Tomato Jam


Notes: Chill leftover jam up to 2 weeks.

Makes about 2 cups


+ Add To Shopping List
1 1/2 pounds cherry tomatoes (about 4 cups), rinsed and stemmed
1 1/4 cups firmly packed brown sugar
1/4 cup cider vinegar
1/2 lemon (3 oz. total), including peel, rinsed and very thinly sliced
2 tablespoons minced fresh ginger
1 teaspoon ground cumin
3/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/2 teaspoon salt
1/8 teaspoon pepper


1. In a 3- to 4-quart pan, combine tomatoes, brown sugar, vinegar, lemon, ginger, cumin, cinnamon, cloves, salt, and pepper. Bring to a boil over medium heat, stirring often.

2. Reduce heat and simmer, stirring occasionally, until mixture is reduced to 2 cups and has the consistency of thick jam, about 1 hour and 15 minutes. Add more salt and pepper to taste.

Nutritional analysis per 1/4 cup.

Created date

June 2004

Nutritional Information

Calories 153
Caloriesfromfat 2 %
Protein 0.9 g
Fat 0.3 g
Satfat 0.0 g
Carbohydrate 39 g
Fiber 1.6 g
Sodium 167 mg
Cholesterol 0.0 mg