Spicy Tomato Jam

Bumper crop of tomatoes!  Who knew that 18 tomato plants would produce thousands (I’m exaggerating) of tomatoes.  Dinner is basically hot or cold tomato something.

I love this tomato jam.  It’s sweet with a bit of heat.  It is a great compliment to a roast beef sandwich or panini.  I just eat it with a spoon.  I think tonight I’ll serve a long side hash made with leftover roast beef made with potatoes from the garden.

I’m really loving life.  I was in Brigham City, Utah attending a bridal shower for my soon-to-be-daughter-in-law (did I use too many dashes?)  Brigham City is the peach capital of Utah.  I was driving down the road trying to decide which peach stand to stop at to buy a bushel or so, when I saw a sign that said, “Fresh Peach Shake”.  Talk about heaven in a cup.  Every single bite of my shake was filled with peaches.  I’m sure freshly picked, peeled and lovingly dropped into vanilla soft serve ice cream.  My regret was only ordering a small.  Next time I’m getting a large.

I’m going back this week.  It will be completely worth the 1 hour and 15 minute drive.

For this fabulous jam you will need:

4 large ripe tomatoes (about 1 1/2 pounds)
2 jalapeno peppers
1 1/2-inch piece of fresh ginger
1/2 cup sugar
1 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon salt
2 tablespoons fresh lemon juice

Core the tomatoes.

I like to remove the peel.  If you don’t remove the peel, you will have little curly pieces of skin in the jam.

Remove the seeds.  If you don’t remove the seeds from the tomato, once reduced the jam will be too seedy.

Coarsely chop the tomatoes and place in a medium size sauce pan.

Remove the seeds from the jalapeno.  I’m using three peppers because the jalapeno in my garden are pretty small this year and I like the heat.

Chop into a fine dice.

Add to the pan with the tomatoes.

Peel a 1 1/2-inch piece of fresh ginger.

Slice the ginger.

Cut each slice into strips.

Then cut into a fine dice.

You can grate the ginger if you would like.  I like to get little bites of the ginger in the jam, which gives off a little more heat.

Add the 1 teaspoon cumin, 1/4 teaspoon cinnamon and 1/4 teaspoon ground cloves.

Add salt.  I always use Kosher.

Add 1/2 cup sugar.

2 tablespoons fresh squeezed lemon juice.

Stir together and place over medium heat.

When mixture begins to boil, turn heat to low and simmer for 30-45 minutes.

The jam is done when the mixture is reduced and has a very thick consistency.

You kitchen now smells amazing.

Place jam into a jar and refrigerate until ready to use.

This recipe only makes 8 ounces of wonderful tomato jam.

I love preserving the harvest.

Spicy Tomato Jam

4 large ripe tomatoes (about 1 1/2 pounds)
2 jalapeno peppers
1 1/2-inch piece of fresh ginger
1/2 cup sugar
1 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon salt
2 tablespoons fresh lemon juice

Peel, seed and chop the tomatoes and place in a medium size heavy sauce pan.  Seed and finely dice the jalapeno peppers and add to pan with tomatoes.  Dice or grate the fresh ginger then add to the tomatoes and peppers along with the sugar, spices, salt and lemon juice.  Cook over medium heat until the mixture comes to a boil.  Then reduce heat to low and simmer for 30 – 45 minutes or until thick. Refrigerate until ready to use.  Makes about 1 cup.

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