My sister-in-law gifted us a bag of homegrown tomatoes and I’m so glad she did. I didn’t plant a garden this year and missing fresh from the garden tomatoes. I’ll definitely be putting one in next summer. Until then, it’s buying local from farmers and getting free veggies from family and friends.
I’ve been wanting to make tomato jam for awhile and now was the perfect time to it. It was super easy to make and it’s delicious! We enjoyed it with toasted crostinis – but I can’t wait to try it on a grilled cheese and burgers.
2 lbs fresh, ripe tomatoes, cored and quartered
1 1/5 cups light brown sugar, packed
1/4 cup fresh squeezed lemon juice
Lemon zest (about 1 Tbsp)
1 tsp fresh ginger
In a food processor, pulse the tomatoes until pureed. Transfer to a medium stockpot and add in the remaining ingredients. Stir to combine. Heat on medium and cook until the mixture has reduced in half and is starting to thicken (about 1 hour). Stir occasionally to keep from sticking to the pot.
Allow to completely cool and then transfer to a quart sized glass jar. Cover and refrigerate for up to 2 weeks…but I’m guessing it won’t last that long.
Source: Healthy, Delicious
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