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.
- 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
- 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.