Great way to utilize all the amazing tomatoes at the markets right now - TOMATO JAM. Definitely making it’s appearance on a 3 cheese spicy pepper pizza next week!
Makes 1 1/2 pints
3 1/2 pounds tomatoes chopped
1 small onion chopped
1/2 cup brown sugar
1 cup of sugar
1 tablespoon sea salt (or kosher salt)
1/2 teaspoon coriander
1/4 teaspoon ginger
1/4 cup cider vinegar
juice of 1 lemon
Put all ingredients in a 2-quart pot. Bring to a gentle boil, then reduce heat to a simmer. Cook until thickened to a jam-like consistency, about 3 hours. Transfer to sterilized glass jars and store in refrigerator for up to two weeks, or use a hot-water canning bath for 15 minutes for long-term storage.
