SMOKY SPICED TOMATO JAM

The tail end of summer and there are still some really good-looking tomatoes out there in the garden and at the farm markets.  Here’s a way to turn a few pounds of them into some small jars of a very tasty tomato spread.  Even if you’re new to jam-making or canning, this savory condiment will take only about a half-hour to make—with no special equipment.  Great with goat cheese on flat bread, a dip with salty crackers, or a cream cheese and tomato jam sandwich.   

• 2 pounds of tomatoes
• 1 ¼ cups sugar
• 4 tblsp lemon juice, bottled (to ensure even acidity)
• 1 tblsp fresh ginger, grated
• 1 tsp smoked paprika
• 1 tsp salt
• 2 tsps red pepper flakes, or to taste
• ¼ tsp cayenne pepper, or to taste

Peel and chop the tomatoes and put in large bowl—or use an immersion blender for just a few seconds.  Add sugar, mix well and let sit 10-15 minutes.  Wash a few small jars and tops in hot soapy water—rinse well.  Put the sugared tomatoes in a large flat skillet or sauté pan.  Add lemon juice and remaining ingredients.  Stir well and bring to a rapid boil.  Reduce heat and continue boiling, stirring often, as mixture reduces and looks less and less watery.  Stir constantly as jam becomes thicker—when jam is scraped from bottom of pan and takes a moment to recover the space, it’s done.  It will thicken more as it cools.  Spoon into clean jars, cover and let cool.  Store in fridge for 2-3 weeks.  To seal and preserve for a longer time see https://www.ballmasonjars.com/water-bath-canning.html

The Kitchen Hive