Tomato Jam

Ingredients

• 3 pounds best quality tomatoes, cored and chopped
• 2 cups granulated sugar
• 1/4 cup freshly squeezed lemon juice
• 1 tablespoon freshly grated ginger
• 2 teaspoons red pepper flakes
• 1 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/4 teaspoon cumin
• 2 tablespoons liquid pectin, optional

Directions

1. If you plan to can the jam, get the jars and lids ready first. Set 3 half-pint jars on a rack inside a large pot, add water to submerge them, and bring it to a boil over high heat. Boil the jars for 10 minutes, then switch off the heat and leave them sitting in the hot water. While that’s happening, place the bands and lids in a small saucepan, cover them with water, and warm over medium heat until the water simmers. Take the pan off the heat and leave the bands and lids in the hot water until you need them.
2. In a large, heavy-bottomed pot, stir together the tomatoes, sugar, lemon juice, ginger, red pepper flakes, salt, cinnamon, and cumin. Bring the mixture to a boil over medium-high heat, stirring often. Lower the heat and let it simmer until it cooks down into a thick, jammy texture, about 2 1/2 hours. If you’re using the pectin, stir it in and simmer for 1 minute longer.
3. Spoon the hot jam into the hot sterilized jars, leaving 1/4-inch of space at the top. Clean the jar rims, add the lids, and twist on the bands until they are only barely snug. Return the jars to the rack in the pot and add enough water to cover them fully. Put the lid on the pot and bring the water to a boil over high heat. Boil for 15 minutes. Turn off the heat, remove the pot lid, and leave the jars in the water for 5 minutes. Lift the jars out of the pot and let them sit on the countertop without moving them for 6 hours or overnight.