Spiced Tomato Jam
Have a jam session! Serve this savory jam on toast or a baked potato, or alongside lamb chops (pictured).
Photography by Christopher Testani
Recipe by Janet Taylor McCracken
- Cook Time
- Prep Time
- Makes 2 cupsServings
Ingredients
- 2 lbs. plum tomatoes (about 8 large), cored and chopped
- 1 cup sugar
- 2 tbsp. fresh lemon juice
- 1 tbsp. paprika
- 1 tsp. ground turmeric
- 1/2 tsp. ground coriander
- 1/2 tsp. ground cumin
- 1/2 tsp. salt
Preparation
In a large saucepan, combine all of the ingredients. Bring to a boil over medium-high heat, reduce the heat to medium-low and simmer, stirring occasionally, until the mixture is thick and jammy, about 1 1/2 hours, stirring frequently during the last 30 minutes to prevent burning. Transfer to a pint-sized jar with a lid and let cool. Cover and refrigerate up to 2 weeks.
