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Tomato-Ginger Jam

Photo: Jennifer Causey; Styling: Lindsey Lower

Hands-on time 40 mins
Total time 1 hr, 30 mins
Yield

Serves 20 (serving size: about 2 1/2 tablespoons)

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

Ingredients

  • 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

Nutrition Information

  • calories 46
  • fat 0.3 g
  • satfat 0.0 g
  • monofat 0.2 g
  • polyfat 0.1 g
  • protein 1 g
  • carbohydrate 10 g
  • fiber 2 g
  • cholesterol 0.0 mg
  • iron 0.0 mg
  • sodium 212 mg
  • calcium 14 mg

How to Make It

  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.