Tomato-Ginger Jam
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Cook time: 
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Serves: 3 cups
A simple tomato-ginger jam that can be stored in the refrigerator for 2 months.
  • 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
  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.
Recipe by Liz The Chef at