Years ago on a trip up the coast, we stopped for breakfast at an Oregon restaurant that had a jar of homemade tomato jam on every table. I adored it! Thanks to Melissa's ChinDeep blog, I tried this recipe.
Fall harvest time is the best time to find tomatoes on sale at farmers markets, or use from the garden to make all kinds of jams, sauces, soups.
My new raised garden is abundant with tomatoes this year, so I've been blanching freezing, making sauces and jam.
It's spicy and sweet with a peppery kick to it, -- delicious on morning toast. I used diced up jarred jalapeno peppers
1 - 1/2 lbs. tomatoes, sliced or rough chopped, skins and all
1 cup sugar
2 Tab. lemon juice
1 tsp. ground ginger powder
1 tsp. ground cumin
1/2 tsp. ground cinnamon
1/2 tsp. ground cloves
1 tsp. salt
1/4 cup seeded jalapeno pepper, chopped fine. fresh, jarred or canned
1 to 2 tsp. corn starch for desired thickness
During the last five minutes, add cornstarch. Stir, mash down and combine. Continue cooking until thickened.
Pour into sterilized jars and cover tightly. Chill in refrigerator until ready to use, or freeze. Makes about 3 - 4 cups.
Estimated cost: Under a $1 with homegrown tomatoes, otherwise $2.50 or less