Tomato Jam

Finally, ripe tomatoes from the garden, hooray!

So, I decided to make a small batch of tomato jam, a very small batch.

I adapted a recipe from The New York Times

Tomato Jam
1 1/2 pounds good ripe tomatoes (Roma are best), cored and coarsely chopped

2/3 cup sugar

2 tablespoons freshly squeezed lime juice

1 tablespoon fresh grated or minced ginger

1 teaspoon ground cumin

1/4 teaspoon ground cinnamon

1/8 teaspoon ground cloves

1 teaspoon salt

1 jalapeño or other peppers, stemmed, seeded and minced, or red pepper flakes or cayenne to taste.

1 Tbs. Red wine vinegar

1. Combine all ingredients except vinegar in a heavy medium saucepan, Bring to a boil over medium heat, stirring often.

2. Reduce heat and simmer, stirring occasionally, until mixture has consistency of thick jam, about 1 hour 15 minutes, add vinegar. Taste and adjust seasoning, then cool and refrigerate until ready to use; this will keep at least a week.

Yield: About 1 pint.

Use in place of ketchup on burgers, fantastic on breakfast sandwiches with eggs and caramelized onions!
Yum!