Make the most of peak of tomato season with this Tomato Ginger Jam recipe. A balanced blend of homegrown tomato flavor and aromatic spices, it’s reminiscent of chutney and perfect for elevating your breakfast toast or sandwich spreads.
I was thrilled when tomato season came early to my garden this year. I took the picture below in late July, weeks earlier than I’ve harvested tomatoes in the past.
The downside? August isn’t over and my harvest has pretty much petered out. I’ve still got another bunch of San Marzanos ripening and lots of cherry tomatoes, but sadly that’s pretty much it.
I really can’t complain, though, because I ate lots of fabulous tomatoes in many different ways this summer. One of my favorite tomato recipes has been this tomato ginger jam.
I’ve never made tomato jam before and used two sources for inspiration: a recipe from the always reliable Mark Bittman and another from the very talented Jennifer Perillo.
The spices and the ginger make this reminiscent of an Indian chutney, but it’s thick, sweet (but not too sweet), and spreadable like a jam. I love it on sourdough toast, plain, over ricotta cheese, or topped with a fried egg; it also makes an interesting sandwich spread with smoked turkey or ham, and Bittman suggests pairing it with fish.
This recipe doesn’t make a lot, so it’s best stored in the refrigerator rather than going to the trouble of canning for shelf stability.
If you want to make a larger batch for canning, you might need to increase the proportions of sugar and vinegar to ensure that it’s safe (I’m a novice canner so please consult a more knowledgeable canning resource to be sure).
Tomato Ginger Jam
Ingredients
- 3 lb tomatoes ripe, cored and coarsely chopped (I used various varieties of homegrown heirloom tomatoes)
- 1 cup brown sugar
- 1/4 cup apple cider vinegar
- 1/4 cup crystallized ginger minced
- 1 tsp cumin ground
- 1/2 tsp cinnamon ground
- 1/2 tsp coriander ground
- 1 tsp sea salt
- 1 ancho chile dried, stemmed, and seeded
Instructions
- Put all ingredients in a large pot. Bring to a boil, then reduce the heat. Cook at a simmer for about 1 1/2 hours, stirring now and then, until quite thick. Remove from heat and allow to cool.
- Serve immediately or spoon into a clean glass jar for storage in the refrigerator, where it will last for several weeks.
