Recipe by gailanng
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.
Top Review by Miina
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!
- 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)
Directions See How It's Made
- 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.