This jam is best served at room temperature over grilled meats and fish or simply with cream cheese and crackers.
Yield: Makes 4 cups
- 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.
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