I prepared tomato jam so many times that I feel more then comfortable to make some changes in my original recipe. I played with herbs and spices, added onion and peppers, changed proportion and so on.
Somehow very sweet tomato jam is not a favorite in our family. It turns out tasty, but it is not what we really enjoy.
In this recipe I lowered the sugar and added some ginger and garlic for more zesty taste. It has happened a wonderful addition – my jam turned out very delicious, sweet and spicy enough. A combination of salty, sweet and spicy is always advantageous, and in this jam it is divine.
The jam is a great appetizer and it is especially delicious on toasted bread, with smeared soft goat cheese or cream cheese. Also it is a perfect complement to meat, poultry, or fish.
In a bowl, mix chopped tomatoes with the sugar and let stand for about 10-15 minutes.
Transfer tomatoes into a heavy bottomed sauce pan, bring to a boil, and stir in all the remaining ingredients. Cook the tomatoes, stirring occasionally, for about 35-45 minutes.
Pour hot jam into dry jars. Close lid. Cool.
Store jam in a refrigerator.
Cook with pleasure and enjoy the world!