Homemade Tomato Jam

Enjoy summer with Homemade Tomato Jam

Last year I found a perfect spot in my yard for growing tomatoes. I had a cherry tomato plant that went gangbusters for months. It just kept producing! I ended up freezing many of those tomatoes and adding them to tomato soups I made over the fall and winter. 

This spring I planted both cherry and Roma tomato plants again. They are reliably producing and I started looking for recipes to use all these tomatoes. In hindsight, I'd suggest doubling this recipe because it reduces down so much. It yielded almost 2 cups of jam to give you an idea. It's so delicious!

Ingredients

2-3 lb. tomatoes, any variety, chopped
1 T. olive oil
1 lemon, zested and quartered
1 T. balsamic vinegar
1 T. grated ginger
1 T. minced garlic
4-6 leaves fresh basil, chopped
1/3 cup brown sugar
1/3 cup honey
Pinch of red pepper flakes or crushed red pepper
Salt and pepper to taste

Directions

1. Heat oil in a large skillet. Add tomatoes and cook on medium to medium high heat until they begin to soften.
2. Add the garlic, ginger, lemon zest and whole lemon quarters. Cook another 5 minutes.
3. Add the balsamic vinegar, brown sugar, honey, salt, pepper and red pepper.
4. Simmer on medium low, stirring occasionally, while the mixture reduces. It will reduce down to a sticky, thicker mixture that is no longer runny. It should resemble jam but be looser because it will thicken as it cools.