I make tomato jam several ways using variations on the New York Times recipe. I made the recipe as written once, but thought it was far too sweet. I use half the sugar, switched to brown sugar, and quite a bit more lime juice. I sometimes use cinnamon and red pepper flakes, sometimes I add a habanero, but the best, I think, is this one with Jamaica Jerk seasoning mix. It’s a deeper, more earthy flavor.
- 1 ½ pounds good ripe tomatoes, chopped. If you use cherry tomatoes, cut the sugar to 1/3 cup
- 1/2 cup brown sugar
- Juice from two fresh limes
- Zest from two fresh limes
- 1 tablespoon fresh grated or minced ginger
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cloves
- 1 teaspoon Jamaica Jerk
- 1 teaspoon salt
Dump everything in a heavy medium saucepan and bring to a boil, stirring steadily. Bring the heat down to a simmer and let it cook down to jam consistency. This will take about an hour to an hour and a half depending on how juicy your tomatoes are. Check on it and give it a little stir about every 15 minutes so it cooks evenly and you don’t let it scorch. Taste about mid-way through and add seasoning to your taste. When it’s cooked down to a jam, let it cool and store it in the fridge. I will keep at the very least a week, more likely two weeks thanks to all the acid in the tomatoes and the limes.