Tomato Jam

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.

Tomato jam

It's spicy and sweet with a peppery kick to it, -- delicious on morning toast. I used diced up jarred jalapeno peppers

Tomato jam
Tomato Jam
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

Tomato jamCombine all ingredients in a saucepan except corn starch.  Bring to boil over medium heat, stirring often. Simmer for an hour and 15 minutes. 

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

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