Tomato-Ginger Jam

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

1. 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.