cateory: preparation_method
Tomato jam
Reviews: 198
Ingredients:
- 2 tablespoons extravirgin olive oil;
- 1⁄4 cup finely chopped onion;
- 1⁄4 cup peeled and grated fresh ginger;
- 3 garlic cloves, finely chopped;
- 1 teaspoon ground cinnamon;
- 1 teaspoon ground coriander;
- 1⁄2 teaspoon ground cumin;
- 1⁄8 teaspoon ground cloves;
- 1⁄8 teaspoon ground allspice;
- 1⁄8 teaspoon cayenne pepper, or to taste;
- 1⁄4 cup sherry vinegar;
- 1⁄2 cup packed light brown sugar;
- 6 cups peeled, seeded, and chopped tomatoes (about 21⁄2 pounds);
- 1 teaspoon kosher salt;
- 1⁄2 teaspoon ground black pepper;
- 1⁄4 cup honey;
- 2 tablespoons lemon juice.
How to make
Tomato jam
Tomato jam
- Heat the oil in a large saucepan over medium heat. Add the onion and a pinch of salt and cook, stirring occasionally, until softened, about 5 minutes. Stir in the ginger and garlic and cook, stirring, for 1 minute. Stir in the cinnamon, coriander, cumin, cloves, allspice, and cayenne and cook, stirring, for 30 seconds. Stir in the vinegar, brown sugar, and tomatoes.
- Reduce the heat and simmer, stirring occasionally, until the tomatoes break down and almost all of the liquid cooks away, about 11⁄2 hours. Stir in the salt, pepper, and honey, increase the heat and boil until the jam is shiny and thick, about 2 minutes. Remove the pan from the heat and stir in the lemon juice. Let the jam cool to room temperature, stirring occasionally.
- Transfer the jam into a clean glass jar with a tight-fitting lid. Store covered and refrigerated for up to 3 months.
Comments for
Tomato jam
Tomato jam
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