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
Combine the sugar, salt, cumin lemon zest and juice in a heavy-bottomed pot. Stir and allow to rest 10 minutes.
Add remaining ingredients and bring to a boil over medium-high heat.
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.
Cool, then store, covered in fridge for up to 2 months.
Recipe by Liz The Chef at https://lizthechef.com/tomato-ginger-jam/