Ingredients with Measurements:
- 3 pounds of ripe tomatoes, peeled and chopped
- 2 cups of granulated sugar
- 1/2 cup of apple cider vinegar
- 1 tablespoon of freshly grated ginger
- 1 teaspoon of ground cinnamon
- 1/2 teaspoon of ground cloves
- 1/2 teaspoon of cayenne pepper
- 1/2 teaspoon of salt
Special equipment needed:
- Large heavy-bottomed pot
- Immersion blender or food processor
- Canning jars with lids and bands
Step-by-step instructions:
1. In a large heavy-bottomed pot, combine the chopped tomatoes, sugar, apple cider vinegar, ginger, cinnamon, cloves, cayenne pepper, and salt.
2. Bring the mixture to a boil over medium-high heat, stirring occasionally.
3. Reduce the heat to low and simmer the mixture for 1 to 1 1/2 hours, stirring occasionally, until it thickens and becomes jam-like.
4. Using an immersion blender or food processor, puree the mixture until smooth.
5. Return the pot to the stove and continue to simmer the mixture for an additional 30 minutes, stirring occasionally, until it thickens to your desired consistency.
6. Remove the pot from the heat and let the jam cool for 10 minutes.
7. Ladle the hot jam into sterilized canning jars, leaving 1/4 inch of headspace.
8. Wipe the rims of the jars with a clean, damp cloth, and place the lids and bands on the jars.
9. Process the jars in a boiling water bath for 10 minutes.
10. Remove the jars from the water bath and let them cool on a wire rack.
11. Once the jars have cooled, check the seals and store the jam in a cool, dark place for up to one year.
Time:
Preparation time: 30 minutes
Cooking time: 2-2 1/2 hours
Temperature:
Medium-high heat for boiling, low heat for simmering
Serving size:
Makes approximately 4-5 cups of jam
Nutritional information:
Calories: 60
Fat: 0g
Carbohydrates: 15g
Protein: 1g
Sodium: 50mg
Fiber: 1g
Sugar: 14g
Substitutions for ingredients:
- You can use canned tomatoes instead of fresh tomatoes.
- White vinegar can be used instead of apple cider vinegar.
- Ground nutmeg can be used instead of cinnamon.
Variations:
- Add chopped jalapenos or red pepper flakes for extra heat.
- Substitute brown sugar for granulated sugar for a deeper flavor.
- Add a splash of balsamic vinegar for a tangy twist.
Tips and tricks:
- Use a heavy-bottomed pot to prevent burning.
- Stir the mixture occasionally to prevent sticking.
- Use a splatter screen to prevent the mixture from splashing.
- Sterilize the jars and lids before canning to prevent contamination.
Storage instructions:
Store the jam in a cool, dark place for up to one year.
Reheating instructions:
Reheat the jam in a saucepan over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the jam in a small dish with crackers or bread.
Garnishes:
Garnish with fresh herbs such as basil or thyme.
Pairings:
Serve with cheese and crackers or use as a glaze for roasted meats.
Suggested side dishes:
Serve with a side salad or roasted vegetables.
Troubleshooting advice:
- If the jam is too thin, continue to simmer until it thickens to your desired consistency.
- If the jam is too thick, add a splash of water or vinegar to thin it out.
Food safety advice:
- Always use sterilized jars and lids when canning.
- Follow proper canning procedures to prevent contamination.
Food history:
Tomato jam has been a popular condiment in the southern United States for many years.
Flavor profiles:
Sweet, spicy, and tangy.
Serving suggestions:
Serve as a condiment for sandwiches, burgers, or grilled meats.
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