Tomato Jam

#tomatojam #food #recipe Tomato Jam is so good. It's in my top favorite condiments. This recipe is from a restaurant I worked at (with a few adjustments of my own), and we had tomato jam on several sandwich items on our menu. It is amazing on sandwiches and even more amazing on a breakfast sandwich. My favorite is a bacon and egg sandwich on sourdough with this amazing tomato jam. It's sweet and savory. There are warm spices that give something that you can't quite put your finger on.
It's also fantastic on crackers. You could put it out on a chatcuterie board. So good spread on some club crackers. It cooks for a very long time, about 2 hours in low, and It thickens to this gorgeous jammy consistency. This batch makes around 3 1/2 cups of finished jam, and it stores in the fridge for a long time. You can easily keep it in the fridge for a month (or longer), but it makes a wonderful gift too. Make sure you put a splatter guard cover on top when you're cooking it down it does like to splatter as it cooks down, even though you keep it in a low setting. Try this out and wow people with an unmatched flavor of tomato jam.
Yields: 3 1/2 cups Jam
Tomato Jam:
3 lbs Roma tomatoes (this was 12 tomatoes for me)
2 cups sugar
1/2 cup honey
1/4 cup lime juice
2 tablespoons fresh ginger, grated
2 teaspoons cumin
1/2 teaspoon cinnamon
1/4 teaspoon ground cloves
2 Jalapeños (diced)
1 Shallot (chopped)
1 1/2 teaspoon salt
Bring to a boil, reduce the heat, and cook on low for 1 1/2 - hours until thick and jammy.
Serve it with a charcuterie board.
Put it on crackers. Try it on a sandwich. Try it on a breakfast sandwich. Enjoy!!
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