Sweet and Savoury Tomato Jam
Makes 4.5 pints and cook time is about 12 hours
Servings: 3 pints
Ingredients
- 5 ½ pounds tomatoes
- 1 ½ cups onion , diced
- ¾ cup brown sugar
- 2 cups white granulated sugar
- 1½ tsp salt
- 1 tsp coriander seeds (would toast them next time, and add twice as many)
- ½ tsp cumin (I put 1/4 teaspoon and would add the full amount next time)
- ½ cup cider vinegar
- 6 tbsp fresh lemon juice
- ¾ cup finely diced tart green apple
- 2 tsp freshly grated ginger (would add at least a tablespoon next time)
Instructions
- Put all ingredients in a 2-quart pot and bring to a gentle boil; reduce heat to a simmer
- Cook until thickened and jam-like (about 12 hours), stirring regularly to avoid any bottom pot stickage
- Transfer to sterilized glass jars and store in refrigerator for up to two weeks, or process for 15 minutes in water bath
Notes
There is usually 2 tablespoons of juice in an average lemon half.
I cut the tomatoes in chunks because I like chunky textured preserves.
This concoction will keep for a long period of time in the fridge without processing due to the high sugar and acid content.
I cut the tomatoes in chunks because I like chunky textured preserves.
This concoction will keep for a long period of time in the fridge without processing due to the high sugar and acid content.