Tomato-Ginger Jam

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Tomato-Ginger Jam

September is still tomato season here in San Diego and our markets are filled with a wide variety to choose from. My tomato-ginger jam is adapted from a recipe in the current issue of Cooking Light, a tweak to my own tomato jam recipe that I posted last summer.

No way was I going to spend at least $30 on expensive heirlooms called for in the CL recipe. Instead, I used Romas, knowing that the slow stove-top cooking would intensify and deepen their flavor. Here I also have to admit that I have yet to swoon after tasting any heirloom tomato, although they can be very pretty. I will take a local Carlsbad tomato any time over an heirloom.

My version calls for brown sugar – and more of it – and I substituted Meyer lemon zest and juice for half of the salt. Cumin is a favorite match with tomatoes, so I added some in place of garlic. Finally, I increased the fresh ginger and increased the amount of crystallized ginger, omitting jarred, puréed ginger.

Add some jam to your BLT to make it extra special, use as a “side” with pork or chicken dishes. Mix it with ricotta on grilled bread for an appetizer or quick lunch.

LtC TIP: I am babying my arthritic thumbs, sore from our ongoing humidity, so I chose not to seed the tomatoes and used my processor to chop them, as well as the crystallized ginger. The extra liquid made me increase the cooking time, accordingly.

5.0 from 1 reviews
Tomato-Ginger Jam
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Serves: 3 cups
 
A simple tomato-ginger jam that can be stored in the refrigerator for 2 months.
Ingredients
  • ¾ cup brown sugar, lightly packed
  • 1 teaspoon kosher salt
  • 1 teaspoon ground cumin
  • zest and juice of 1 Meyer lemon
  • 4 pounds tomatoes, cored and chopped
  • ¼ cup apple cider vinegar
  • 3 tablespoons crystallized ginger, finely chopped
  • 1 tablespoon grated ginger root
Instructions
  1. Combine the sugar, salt, cumin lemon zest and juice in a heavy-bottomed pot. Stir and allow to rest 10 minutes.
  2. Add remaining ingredients and bring to a boil over medium-high heat.
  3. Cook for 30 minutes, stirring occasionally. Reduce heat to medium-low and continue to cook, stirring more frequently, for 1 hour. Jam should be reduced to 3 cups.
  4. Cool, then store, covered in fridge for up to 2 months.

 

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18 Responses to Tomato-Ginger Jam

  1. Lisa @ Whisk & Cleaver September 18, 2015 at 9:07 am #

    I’m with you – the heirloom tomatoes always look pretty, but I’m not sure their flavor justifies the price. I love the kumatos at TJ’s for my salads. I love your idea of this jam on a BLT – or BLTA to make it super Californian 🙂

    • Liz September 18, 2015 at 10:04 am #

      I buy those kumatos as well – great all year long!

  2. EA-The Spicy RD September 18, 2015 at 10:17 am #

    I am crazy for “anything tomato” and this sounds delicious, especially with the addition of cumin and ginger! This time of year, I try and get my fill of dry farmed tomatoes, although if I grew my own, those might be my favorites. Maybe one day… Have a wonderful weekend!!

    • Liz September 18, 2015 at 10:51 am #

      I have tried growing my own but they always get that San Diego vine rot – you, too, enjoy the (warm) weekend –

  3. Jayne September 18, 2015 at 2:51 pm #

    I love the sound of tomato jam on a BLT, sounds fabulous! I must admit I agree with you about the Heirlooms- they are very expensive and so far I have not been impressed by their taste! Sounds great Liz!

    • Liz September 18, 2015 at 3:41 pm #

      I have made 2 BLT’s in 2 days with my jam – yum…

  4. Suzanne September 18, 2015 at 6:28 pm #

    Love the jam, you are right it would be great on a BLT. I can almost taste this jam it just sounds incredible. I like heirlooms but it depends on which ones. I love the green zebra’s a lot but I am a big fan of tomatoes almost any kind at all. Great recipe Liz.

    • Liz September 19, 2015 at 7:33 am #

      I like the green zebras too, Suzanne, but hardly ever see them in our markets – and they are SO expensive. I long for the Jersey and PA tomatoes we ate when I was growing up.

  5. Wendy Read September 19, 2015 at 6:45 am #

    Looks gorgeous Liz! I do not peel or seed my tomatoes when I make mine. I use Romas and sometimes use grape tomatoes. It sells so well for us, delish in a grill cheese sandwich with pickled onions.

    • Liz September 19, 2015 at 7:34 am #

      I remember that you do not seed or peel yours, Wendy, so I followed the advice of my expert friend!

  6. Mary Frances September 21, 2015 at 7:59 am #

    Tomato jam with ginger sounds very interesting! I love trying new recipes and this is perfect for the last few days of Summer.

    • Liz September 21, 2015 at 8:22 am #

      I hope you try it, Mary – it comes together so easily and keeps in the fridge for ages –

  7. Fran @ G'day Souffle' September 21, 2015 at 3:32 pm #

    This looks like a great recipe to use for times when I have too many tomatoes left over after a shopping spree!

    • Liz September 21, 2015 at 5:06 pm #

      It works all year round, Fran, making the most of any tomatoes…

  8. The Wimpy Vegetarian October 1, 2015 at 11:05 am #

    This is so up my alley! I love tomato jams, and love the addition of the ginger in yours. And thanks for the ideas for using it. Really hope your weather cools off soon!

  9. Momma_garderner October 28, 2016 at 10:44 am #

    I have been making tomato jam for a few years and am just looking for some new variations, the crystallized ginger sounds amazing. Tomato jam is so good with pork or burgers, At the end of the summer I made a BLT with green fried tomatoes, bacon, lettuce and tomato jam .. a very happy food memory.

    • Liz October 28, 2016 at 12:19 pm #

      Hope you try and enjoy my recipe.

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