FAVORITE FARM RECIPES

Tomato jam is loved here at The Kitchen! This spreadable jam is perfect on crusty bread or stirred into a pasta salad.

Number of Servings: Makes 2 8oz jars

2 lbs plum or Roma tomatoes, cored and cut into 1-inch pieces
½ cup packed dark brown sugar
2 Tablespoons apple cider vinegar
1 Tablespoon grated peeled fresh ginger (from 1-inch knob)
1 teaspoon kosher salt
½ teaspoon ground cumin
¼ teaspoon smoked paprika
¼ teaspoon red pepper flakes

Combine all the ingredients in a Dutch oven. Place the tomatoes, sugar, vinegar, ginger, salt, cumin, paprika, and red pepper flakes in a 3- to 4-quart Dutch oven. Bring to a boil over medium-high heat, stirring occasionally with a rubber spatula or wooden spoon.

Simmer the jam until thickened, about two hours. Reduce the heat to medium and gently boil, stirring occasionally, until thick and jammy, about two hours. You’ll know it’s done when you scrape a spoon across the bottom of the pot and no liquid fills in the path.

Refrigerate the tomato jam. Divide the jam between two 8-oz canning jars. Cool, then seal and refrigerate for up to two weeks.