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Tomato Jam

Yield Makes about 2 cups
Notes: Chill leftover jam up to 2 weeks.

Ingredients

  • 1 1/2 pounds cherry tomatoes (about 4 cups), rinsed and stemmed
  • 1 1/4 cups firmly packed brown sugar
  • 1/4 cup cider vinegar
  • 1/2 lemon (3 oz. total), including peel, rinsed and very thinly sliced
  • 2 tablespoons minced fresh ginger
  • 1 teaspoon ground cumin
  • 3/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper

Nutrition Information

  • calories 153
  • caloriesfromfat 2 %
  • protein 0.9 g
  • fat 0.3 g
  • satfat 0.0 g
  • carbohydrate 39 g
  • fiber 1.6 g
  • sodium 167 mg
  • cholesterol 0.0 mg

How to Make It

  1. In a 3- to 4-quart pan, combine tomatoes, brown sugar, vinegar, lemon, ginger, cumin, cinnamon, cloves, salt, and pepper. Bring to a boil over medium heat, stirring often.

  2. Reduce heat and simmer, stirring occasionally, until mixture is reduced to 2 cups and has the consistency of thick jam, about 1 hour and 15 minutes. Add more salt and pepper to taste.

  3. Nutritional analysis per 1/4 cup.