Tomato-Ginger Jam

This jam is best served at room temperature over grilled meats and fish or simply with cream cheese and crackers.


Makes 4 cups

Recipe from

Southern Living


5 pounds tomatoes, peeled, seeded, and diced
1 1/2 cups sugar
3/4 cup fresh lemon juice
3/4 cup fresh lime juice
1/3 cup chopped garlic
1/3 cup chopped ginger
1 (6-inch) lemon verbena sprig
1 teaspoon salt


Bring all ingredients to a boil in a Dutch oven over medium-high heat. Reduce heat to medium-low and simmer 5 minutes. Remove lemon verbena sprig, and discard. Simmer, stirring occasionally, 1 1/2 to 2 hours or until mixture is thick; cool completely. Cover and chill 8 hours.