Recipe by gailanng

Interesting recipe From Top Tomato 2009 finalist Joan Summers of Arlington.

Ingredients Nutrition

Directions

  1. If you're packing this jam for long-term storage, have ready a clean, sterilized pint jar with a new lid and band or let it cool completely, then cover and refrigerate for up to 1 week.
  2. To sterilize the empty jar, fill a large pot with water and bring to a boil over high heat, then reduce the heat so that the water is barely bubbling. Immerse the pint jar in the pot. Place the ring and lid in a separate small saucepan and cover them with very hot water. Leave the jar and lid immersed while you cook the jam.
  3. If desired, discard the seeds of the peeled tomatoes, then coarsely chop the tomatoes and place in a medium, heavy-bottomed saucepan over medium or medium-high heat.
  4. Add the agave nectar, lemon juice, ginger root, allspice, cinnamon, cloves, salt and crushed red pepper flakes, stirring to mix well. Once the mixture starts bubbling, reduce the heat to medium-low and cook uncovered, stirring occasionally, for about 1 hour, until it reaches the consistency of jam.
  5. Transfer to the sterile jar, leaving 1/4- to 1/2-inch of head space, and seal. Process the jar in a hot-water bath to seal (according to the jar manufacturer's directions), or refrigerate immediately for up to 1 week. Remove any air bubbles by running a long, nonmetallic utensil such as a chopstick or wooden skewer between the jar and the food. Seal tightly and let cool to room temperature; the mixture will thicken slightly as it cools.
  6. NOTES: To peel the tomatoes, bring a medium pot of water to a boil. Have ready a bowl of ice water. Cut an "X" in the bottom of each tomato and remove the stem. Place in the boiling water for 10 or 15 seconds, then use a slotted spoon to quickly transfer to the ice water. The skin should slip off.

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