Description
Honey Tomato Jam is sort of like a cross between ketchup and jam, but a million times better. Ripe tomato goodness combines with honey and spices for a sweet and tangy flavor that pairs perfectly with cheese, eggs, meat, and more. I love to can this Honey Tomato Jam for year-round enjoyment, but you can also freeze it or just make a small batch and devour it.
Ingredients
Scale
- 5 lbs tomatoes, finely chopped
- 2.5 c. honey
- 1/2 c. lime juice
- 1 TB unrefined sea salt
- 1 TB fresh ginger, grated
- 1 TB red pepper flakes
- 1 tsp ground cinnamon
- 1/2 tsp ground cloves
Instructions
- Place all ingredients in a large, nonreactive pot over high heat.
- Bring to a boil, then reduce heat to medium-high.
- Cook jam at a low boil, stirring regularly, until it gets thick and jammy. This can take 1-2 hours.
- As the jam begins to thicken, reduce heat to medium and keep stirring. Be careful not to let the mixture burn at the end.
- Also at this time, prepare a boiling water bath and 6-8 half pint jars, lids, and rings.
- The jam is finished when it gets thick and there is no water separating from the tomatoes.
- Remove pot from heat and stir for a few minutes to let the rest of the water evaporate out.
- Spoon the jam into hot jars, leaving 1/2 inch headspace.
- Wipe the rims with a clean, wet cloth and add lids and rings.
- Process in a boiling water bath for 15 minutes.