Tomato Ginger Jam Makes 2 cups Author: The Migoni Kitchen Total Time: 1 hour 45 minutes

Living in America, we are privileged enough to have grocery stores that stock all different types of tomatoes, even in the dead of winter! But there is something special about biting into a crisp, homegrown tomato when they are fresh and in season. When JBG emailed about buying tomatoes in bulk, we made sure to stock up. The only problem with buying 40lbs of tomatoes is figuring out creative ways to use them before they go bad! We obviously made a big batch of our awesome roasted salsa, a couple of tomato tarts, lots of sauce, and decided to get creative with our tomato ginger jam!

Now I know what you’re thinking, ”tomato jam?!?” YES! Remember when you were in school and discovered that a tomato is a fruit? Well then, of course we had to make some jam! When Marcelo used to work at the French Room, in Dallas, they would make the most decadent crab cakes topped with a wonderful tomato jam. Ever since then, we’ve made this a staple condiment in our kitchen. The jam is extremely versatile and is great on it’s own with some crackers, or substitute it on a BLT to take it up a notch, throw it on a burger, a pizza, a grilled cheese...honestly the combinations are endless!

Ingredients:

• 3 Lbs Tomatoes, cored and diced
• 2 Cups Granulated Sugar
• 2 Tbsp Ginger, grated
• 2 Limes, juiced
• 2 Tsps Fruit Pectin
• ½ Tsps Salt

Instructions:

Combine all of the ingredients into a large pot and place over medium heat until the mixture begins to simmer. Allow to gradually simmer (it should be a very mild simmer - if its too hot it will burn!) without a lid for about 90 minutes. Be sure to stir the pot every 10 minutes to prevent the sugar from sticking/burning. Remove from heat once the jam has reached a rich crimson color and the tomatoes and sugar form a thick but very pliable mixture. Allow to cool before jarring.