Tomato Ginger Jam
Bring a burst of bold, sweet, and zesty flavor to your table with this irresistible Tomato Ginger Jam! Made with ripe, juicy tomatoes, freshly grated ginger, and a touch of warming cinnamon, this jam perfectly balances sweetness and spice in every spoonful. Brightened with zippy lemon juice and apple cider vinegar, it offers a tangy twist that elevates its complexity, making it a versatile condiment. Simmered to a thick, luscious consistency, this homemade jam is ideal for spreading on crusty bread, pairing with creamy cheeses, or even glazing roasted meats. With just an hour of cooking time and simple pantry staples, this recipe is an easy way to explore the art of preservation while adding a gourmet touch to your meals. Perfect for brunch spreads or gifting in jars, this Tomato Ginger Jam is a must-try for lovers of vibrant, homemade flavors.
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Recipe Information
Ingredients
- 1000 grams ripe tomatoes
- 300 grams granulated sugar
- 1 tablespoon (grated) fresh ginger
- 2 tablespoons lemon juice
- 1 tablespoon apple cider vinegar
- 0.5 teaspoon salt
- 0.25 teaspoon ground cinnamon
Instructions
Prepare the tomatoes: Wash the tomatoes thoroughly and remove the stems. Score an 'X' at the base of each tomato. Place them in a pot of boiling water for 30 seconds, then transfer them to an ice-water bath. Once cooled, peel off the skins and chop the tomatoes into small pieces.
Grate the ginger: Peel a small piece of fresh ginger and grate it finely using a microplane or fine grater.
Combine ingredients: In a large heavy-bottomed saucepan, combine the chopped tomatoes, sugar, grated ginger, lemon juice, apple cider vinegar, salt, and ground cinnamon.
Cook the mixture: Place the saucepan over medium heat and stir to combine. Bring the mixture to a gentle boil, then reduce the heat to a simmer. Stir occasionally to prevent sticking.
Reduce and thicken: Continue to simmer the mixture for 50–60 minutes, or until it thickens to a jam-like consistency. You can test doneness by placing a small spoonful on a cold plate and running your finger through it—it should leave a distinct trail.
Cool and jar: Remove the pan from heat and let the jam cool slightly. Transfer the finished jam into sterilized jars, leaving a small amount of headspace. Seal tightly and allow to cool completely at room temperature.
Store: Keep the jars in the refrigerator for up to 3 weeks or process them in a water bath for longer storage.
Nutrition Facts
Calories |
465 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 0.9 g | 1% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 341 mg | 15% | |
| Total Carbohydrate | 114.2 g | 42% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 108.8 g | ||
| Protein | 3.2 g | 6% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 37 mg | 3% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 813 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
