Tomato Jam

Tomato jam. When I saw the recipe I was intrigued. It promised to be a jam but with all the Indian spices involved I was convinced that it would be more chutney – like. I tried it out though. I was looking for a spread I could eat with a slice of toast before heading for work each morning and this completely fits the bill. Its thick and tangy but not so jammy that it has only sugar. Its sweet and salty with the perfect dose of spices. 

The best part about this jam is its versatility. I eat it with toast in the morning but I can see myself eating it like a pickle within a sandwich that has cheese and lots of veggies. I can also use it like a chutney with tandoori roti (flat Indian bread).

I put in a bit more of the spices than asked for and the flavor was evident though not powerful. But the best part were the tomato seeds that got roasted while the jam simmered. The white bits made the jam look so good. Go ahead and try it!

Tomato Jam

Adapted from The Wednesday Chef via Mark Bittman

Makes 1 small jar

Ingredients:

350 grams ripe tomatoes, coarsely chopped
1/2 cup sugar
1 tablespoon freshly squeezed lime juice
3/4 tablespoon fresh grated or minced ginger
1/2 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1 teaspoon salt
1/4 teaspoon red pepper flakes or cayenne 

1. Combine all ingredients in a saucepan, Bring to a boil over medium heat, stirring often.

2. Reduce heat and simmer, stirring often, until mixture has consistency of thick jam, about 1 hour 15 minutes (according to the recipe) or ½ hour (for me). Taste and adjust seasoning, then pour into hot, sterilized jam jars, screw the lids on and turn the jars upside down to cool completely.