Tomato Ginger Jam
This brilliant jam is fabulous with roast meats, grilled fish or with Indian pappadam crackers.
5 pounds fresh tomatoes
1 1/2 cups granulated sugar
1 1/2 cups fresh lemon juice
1/3 cup fresh garlic, thinly sliced, or chopped
1/3 cup fresh ginger, fine julienne, or minced
1/2 teaspoon salt
- Peel, seed and dice tomatoes into 1/2-inch pieces. Place in heavy enamel or stainless steel pan. (Aluminum pans will react with the acidity in this dish.)
- Bring to a boil, then reduce heat to medium-low heat. This will need to cook for about 1 1/2 to 2 hours. Stir occasionally at first, then check more frequently at end of cooking time to prevent scorching on bottom of pan. When jam is thick and shiny, and volume is about 4 cups, it is done. Let cool in shallow pan.
- Keep refrigerated. Let come to room temperature, or warm slightly to serve.
Makes about 4 cups.
Recipe and photograph provided courtesy of the California Tomato Commission.