Cowboy Tomato Jam
Now I have to say the recipe I found on "ShowFood Chef" has got me excited about the prospect of spring tomatoes and the amazing jam that she created.
- 1 lb. Garden fresh tomatoes (peeled, cored and chopped)
- 12 oz. sugar
- 1 pc. lime (juice and zest)
- 1 Tbls. fresh ginger zested
- 1 pc. whole Jalapeno (minced)
- 1 tsp. each: cumin, black pepper and cinnamon
- 1 tsp. salt
Combine all ingredients in a deep saucepan. Cook on low until the sugar dissolves, stirring often.
Bring to a boil on Med., continue to stir, for several minutes.
Increase heat and boil until temp reaches 220F or check for jam set with a chilled plate (a dollop should have a little rise to it, and leave a space when you drag your finger through it).
Fill sterilized jars, leaving 1/2 inch headspace for food expansion. Seal immediately, and hot water bath for 10 minutes. Remove, carefully, and leave for 12-24 hours without moving. Label and store in a cool, dry place.