I think everyone must have a particular family recipe, passed down from generation to generation, one that is wrinkled and stained from repeat use. This recipe, while not generation old, will surely fit that category someday. Passed on to me by my mother-in-law Julie a few years ago, I make this recipe with a variety of tomatoes, as many times as I can during peak tomato season.
Other tomato jam recipes I’ve tried taste too much like ketchup for my liking but the addition of cinnamon, allspice and cumin elevate this way past ketchup status so add them even if you are skeptical.
My favorite way to eat this is on a warm piece of toast but it’s also very tasty on roasted veggies, scrambled eggs and grilled cheese sandwiches. Oh, and a spoon too!
- 1 pound tomatoes, peeled and chopped
- Zest of one lime
- 2 TBSP lime juice
- 2 cloves garlic, pressed
- 1/4 tsp cinnamon
- 1/4 tsp all spice
- 1/2 tsp cumin
- 1/2 tsp salt
- 1/2 tsp ground black pepper
- 1 tsp red wine vinegar
- Optional: 1 jalapeño, minced
To peel tomatoes, cut out the core and score the bottoms. Place in boiling water for 1-2 minutes, until skins start to peel off. Remove from water with a slotted spoon and place in a bowl or on a large cutting board to cool. Once cool enough to handle, remove skins and chop tomatoes.
Put tomatoes in a deep pan on the stove. Add lime zest, juice, salt, pepper and garlic. Add jalapeño if using.
Bring mixture to a boil, then reduce heat and simmer until liquid evaporates and is thick and glossy, between 45 and 60 minutes. It may take longer depending on how watery your tomatoes are.
When the mixture looks to be about 10 minutes away from being done, add cinnamon, allspice, cumin and vinegar. Stir to incorporate. Let cool and stir in a clean, air-tight container.