Tomato jam is a sweet and spicy condiment usually prepared with end-of-the-season ripe tomatoes. But when all you can find is pale supermarket tomatoes, this version, which uses canned tomatoes, is perfect for winter preparation.
The jam is packed with flavor from ginger, garlic, lemon, cinnamon and crushed red pepper flakes. It’s delicious spread over cream cheese and served with crackers or Cheddar and Mustard Seed Biscotti (see recipe on this site). It’s also delicious served on corn cakes or blini, or served as a condiment with roast pork or lamb. The jam also makes a nice holiday gift when packed in small jars and tied with a bow.
- 1 14.5-ounce can petite diced tomatoes, undrained
- 1 tablespoon olive or vegetable oil
- 1/4 cup fresh ginger, very finely minced or grated
- 3 cloves garlic, peeled and very finely minced or grated
- 1/4 cup fresh lemon juice
- 2 cinnamon sticks
- 1/3 cup brown sugar
- 1/2 teaspoon ground cumin
- 1/4 teaspoon crushed red pepper flakes
- Sea salt and freshly ground black pepper, to taste
Heat olive oil in a 3-quart saucepan over medium-high heat. Add garlic and ginger and sauté until fragrant, about 2 minutes. Add lemon juice and cinnamon sticks and simmer until slightly reduced. Add diced tomatoes, brown sugar, cumin and red pepper flakes and simmer until thickened, pressing down with a wooden spoon to further break up the tomatoes. Season with salt and pepper to taste.
Makes about 1 1/2 cups of jam.
