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