This savory tomato jam is for far more than toast. Try it with goat cheese for a cracker spread, over roast pork or on a BLT. This makes a small batch, which you can increase proportionately for a bumper crop of cherry tomatoes.
Keyword tomato jam
Prep Time 5minutes
Cook Time 45minutes
Total Time 50minutes
Servings 3half pints
Author Lynne Curry
1poundSungold or other cherry or pear tomatoes, cut in half
1 1/2cupsgranulated sugar
1tablespoonpeeled and grated fresh ginger
Combine the tomatoes, sugar, lemon juice, water, ginger and salt in a nonreactive saucepan. Bring it to a simmer over medium heat, then reduce the heat to low so that small bubbles percolate on the surface. Simmer uncovered until the tomatoes are tender but still hold their shape, 10 to 15 minutes.
Use a slotted spoon to distribute the tomato solids into 3 sterilized half-pint glass jars other heatproof container. Boil the remaining liquid, skimming off any foam, until thick and syrupy and reduced to 1 cup, about 25 minutes. Pour the syrup over the tomatoes.
Chill the preserves in the refrigerator until loosely set and stir to distribute the tomatoes that settle on top. Cover and store refrigerated for up to 1 month.
To preserve the tomato jam, wipe the rims, seal with sterilized lids and process in a boiling water canner for 10 minutes.