Prep 20 mins
Cook 2 hrs
Your grilled meats, toasted baguettes, cheese platter are just dying for this condiment. The sad part is that it only makes 3 half-pint jars. Don't peel the tomatoes, the skins add to the texture. To Make Ahead: The jam can be refrigerated in sterilized jars for up to 1 month; if canning using a water-bath process and stored properly, it can last up to 1 year. From InJenniesKitchen Blog Site.
- 3 1⁄2 lbs tomatoes, cored and coarsely chopped (a mix of varieties works great and coarse chopping in batches of a food processor makes it easy)
- 1 small onion, cut into small dice
- 1⁄2 cup packed light brown sugar
- 1 1⁄2 cups granulated sugar
- 1 teaspoon salt
- 1⁄2 teaspoon ground coriander
- 1⁄4 teaspoon ground cumin
- 1⁄4 cup apple cider vinegar
- 1 lemon, juice of, freshly squeezed
- 1⁄2 cup tart green apple, chopped small dice (optional)
- 1 tablespoon freshly grated ginger (optional)
- To pack this jam for long-term storage, have 3 clean, sterilized half-pint jars (see NOTE below) with new lids and bands at hand.
- Combine the tomatoes, onion, brown and granulated sugars, salt, coriander, cumin, vinegar, lemon juice and/or apple and fresh ginger in a large saute pan over medium heat; once the mixture starts to bubble, reduce the heat to medium-low. Cook for 2 1/2 to 3 hours or until it has thickened and reduced to a jamlike consistency. It will become thick, stick with it.
- Transfer to clean and sterilized glass jars. Cool, seal and refrigerate for up to 1 month or use a hot-water canning bath for 15 minutes for long-term storage.
- NOTE: To sterilize the empty jars, 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 3 half-pint jars in the pot. Place the rings and lids in a separate small saucepan and cover them with very hot water. Leave the jars and lids immersed while you cook the jam. Fill the jars with the jam; seal the jars but not tightly, then immerse the jars in the hot-water bath for 15 minutes. Transfer the jars to a heat proof surface; when cool, tighten the lids and store in a cool, dark place for up to 1 year.
This is EXCELLENT! Doubled the recipe and somehow got 6 pints (1/2 pints). Tastes great on bagels with cream cheese and will try as a topper for Falafel Burgers soon! Definitely adding to my canning recipes for sure and several jars will go as gifts - thank you!
I used the conversion of 1 lb chopped tomatoes = 1 1/2 cups. So I started with 12 cups of tomatoes (as I omitted the apple). Now I used what I had on hand; lots of green slicers and cherry tomatoes. I coarsely chopped these and measured out the 12 cups. Proceeded with recipe as directed (everything doubled). Cooked for an additional couple of hours in the oven (covered dutch oven) at 200 degrees F (stove top was in use for Thanksgiving prep). Ended up with a green tangy full-flavored relish! 13 - 1/2 pints ( or 6 1/2 pints or 1 3/4 quarts) of this wonderful stuff! I did fresh grind coriander seed before measuring out a heaping teaspoon and I admit I added 1/2 t ground allspice. Processed in covered hot water bath at rolling boil for 20 minutes. Now I have the first of 3 green tomato jam condiments for Christmas! This one is for the tender mouths and will be awesome on a cheese platter or smeared in roast pork or turkey sandwich. Thanks for the keeper, Gailanng!