I recently got a surprise when a returning guest said that she loved the tomato jam that I served (a dollop on a piece of cheese). She really appreciated that my recipes were on my website and she makes it weekly now and has told all of her friends about it. I recently changed my website template and lost all of the recipes, so here it is again. Glad you like it Jennifer!
My original source for this was a blog called simplygluten-free.com but a quick google search show that the same recipe shows up on various sites. It lists Carol Kicinski as the creator of the recipe. It’s simple but yummy!
Ingredients
2 large ripe tomatoes, chopped
1⁄2 cup coconut palm sugar (or brown sugar)
Juice of 1 lemon
2 cloves garlic, mined
1⁄2 inch piece of fresh ginger, peeled and finely grated 1⁄4 teaspoon ground cloves
1 teaspoon salt
1⁄2 teaspoon black pepper (I use double that, I like black pepper)
Directions
Combine all ingredients in a large skillet and cook over medium-high heat. As the tomatoes start to soften, about 2 minutes, mash them with a potato masher. Continue to boil the mixture until it is thick and the liquid has been reduced (when you drag a spatula across the bottom of the pan, it should leave a path), about 10 minutes. Let jam cool then store in a clean jar, covered in the refrigerator for up to 1 week.