Yield
Makes about 2 cups

Notes: Chill leftover jam up to 2 weeks.

How to Make It

Step 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.

Step 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.

Step 3

Nutritional analysis per 1/4 cup.

Ratings & Reviews

So Delicious!

Susan
August 07, 2015
I picked up this recipe over 10 years ago at the Tomato Festival at Quail Lodge.  I had a bumper crop of cherry tomatoes and made this.  It was the best thing ever!  I lost the recipe along the way and am so happy to find it again!  Can't wait to make it right away!  Sweet and savory and you just throw everything into the pot!  Great on crostini with goat cheese!