Tomato-Ginger Jam

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

Yield:

Makes 4 cups

Recipe from

Southern Living

Ingredients

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

Preparation

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.

Note:

April 2004
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