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Tomato Jam

kept bymlehet
recipe byThe Kitchn

Time: 2 hours
3- to 4-quart Dutch oven
Measuring cups and spoons
Spatula or wooden spoon
2 (8-ounce) canning jars with lids


2 pounds plum or Roma tomatoes, cored and cut into 1-inch pieces - SEE NOTE
1/2 cup packed dark brown sugar
2 tablespoons apple cider vinegar
1 tablespoon grated fresh peeled ginger (from 1-inch knob)
1 teaspoon kosher salt
1/2 teaspoon ground cumin
1/4 teaspoon smoked paprika
1/4 teaspoon red pepper flakes



mlehet's picture

Recipe can be easily doubled, I would recommend doubling it.

Quite delicious, with crackers or added to a grilled cheese.

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