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Tomato Jam


  • 1 1/2 pounds ripe tomatoes cored and chopped -- The New York Times recipe recommends Roma tomatoes for this jam. Other varieties will work as well, but juicier tomato varieties will increase the cooking time. You can make a rainbow of jams using heirloom varieties of tomatoes with just a little more patience while cooking.
  • 1 1/2 cup sugar
  • 2 tablespoons freshly squeezed lime juice
  • 1 tablespoon fresh ginger minced
  • 2 teaspoons cumin toasted and ground -- If you toast cumin seeds before grinding them, you add complexity and increased flavor. Just toss them for a few minutes in a hot skillet until the aroma makes your stomach growl.
  • 1/4 teaspoon cinnamon ground
  • 1/4 teaspoon allspice ground
  • 1/8 teaspoon cloves ground
  • 1 pepper seeded and minced, or ground if dried


  • Combine all the ingredients in a large heavy pot and bring to a boil over medium heat, stirring constantly.
  • Continue boiling for 30 minutes.
  • Remove the mixture from the heat and allow to cool to room temperature. Refrigerate overnight.
  • Return the mixture to a boil over medium heat.
  • Continue boiling and stirring until the mixture reaches the desired consistency, approximately 1 hour. To test, spoon a drop onto a cool plate. Tilt the plate to see how runny the cooled mixture will be.