Tangy Spiced Tomato Spread (Print Version)
# Ingredients:
→ Main Ingredients
01 -
5 pounds ripe Roma tomatoes, cut into chunks after removing cores
02 -
2 cups brown sugar
03 -
1/2 cup apple cider vinegar
→ Spices and Seasonings
04 -
1 tablespoon freshly grated ginger root
05 -
1 tablespoon cinnamon powder
06 -
2 teaspoons cumin powder
07 -
2 teaspoons red pepper flakes
08 -
2 teaspoons salt
# Instructions:
01 -
Throw everything together in a big pot with a heavy bottom or dutch oven.
02 -
Get it boiling first, then turn down the heat. Let it bubble gently for 2-3 hours, making sure to stir often so it doesn't stick and burn.
03 -
You'll know it's done when most liquid is gone and you've got a thick, dark mixture. Try running a spoon through the middle - if the gap fills slowly, you're good to go.
04 -
Let it sit until it reaches room temperature before you use it.
05 -
If you're saving it for later, put it in jars and keep in your fridge, freezer, or can it properly for longer storage.
# Notes:
01 -
Your tomato jam will stay good in the fridge for about 2 weeks. Want it to last longer? Stick it in the freezer for up to 4 months. Just remember to thaw it in your fridge before using. If you've canned it correctly, you can keep jars in a cool, dark spot for up to a year.
02 -
For canning: Clean and sterilize your jars, lids and bands, and keep jars warm for filling. Fill the hot jars with your jam, leaving a quarter-inch gap at the top. Clean the rims with a damp cloth to get rid of any sticky bits. Put the lids on and screw the bands just until they resist. Submerge filled jars in boiling water for 10 minutes, making sure they're completely covered. Take them out onto a towel and let them cool down completely. Make sure all lids sealed properly.