Our delicious tomato jam recipe is actually a form of the common condiment ketchup. Besides the tomatoes, ketchup includes some kind of sweetener (usually corn syrup) balanced with an acid (usually vinegar), plus some spices (onion powder being the predominant favorite.) Here, we use lime juice as the acid, granulated sugar as the sweetener, and some interesting additional flavorings. We encourage you to experiment with other ingredients, as we do here. Leave a comment if you want us to try something!
Any of the ingredients can be scaled up or down, just keep the same ratio of tomatoes, lime juice, and sugar.)
- 6 lb tomato, peeled, cut into one inch pieces (I use Roma when in season and beautifully ripe. Canned tomatoes will work too.)
- ½ Cup Lime Juice (about 4 limes worth)
- 3 Cups granulated white sugar
- ¼ Cup fresh ginger, grated
- 1 Jalapeño pepper, finely diced
- 2 tsp cinnamon
- 1 ½ tsp allspice
- 2 Tbsp salt
- Combine all ingredients into a stockpot and mix well.
- Simmer for 1-2 hours until some of the liquid is reduced, and the consistency is smooth.
- If desired, thicken with either corn starch during the final cooking stages or with ketchup as it is cooling.
Tip: This tomato jam keeps in the refrigerator for about a week or in the freezer for about a month.
We have so much fun in the Castle Kitchen. View all our recipes to get inspired in your own kitchen!