How Do You Make Delicious, Exotic Tomato-Ginger Jam?
Try something a bit out of the ordinary to use up your surplus garden tomatoes. This jam has an exotic sweet/spicy flavor excellent on its own, on sandwiches or with roasted meats. This recipe is a combination of a popular recipe from the New York Time’s Minimalist column and an old-time tomato jam recipe. I used a mixture of red cherry tomatoes and yellow mini-pear tomatoes – 1-1/2 pounds. I simply washed them and chopped in the food processor – no need to peel or seed. Roma tomatoes – you may want to peel by dropping them in boiling water for just less than a minute, then cooling under running water and peeling. These may also be cored. Peel about an inch-long section of fresh ginger root and finely mince, along with the jalapeno pepper. Add the tomatoes, pepper and ginger to a medium saucepan, bring to a boil, stirring frequently. Reduce heat and simmer 15 minutes — stirring frequently. Stir in pectin powder, lemon or lime juice, allspice and salt. Bring to a boil over high heat. A
