Serve this savory spiced tomato jam on your favorite burger, grilled cheese, or as an appetizer on crusty bread. Store remaining jam in the fridge for up to one week.
Preparation Time
10 mins
Cooking Time
1 hr 10 mins
Total Time
1 hr 20 mins
Calories
78 Calories
Recipe Instructions
Step 1
Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 15 minutes.
Step 2
Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.
Step 3
Pack jam into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
Step 4
Inspect jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water.
Step 5
Combine tomatoes, onion, brown sugar, pepper flakes, cumin, coriander, salt, and lemon juice in a saucepan. Bring to a boil over medium-high heat. Cook, stirring frequently, about 15 minutes. Reduce heat to medium and simmer until reduced and it reaches a jam-like consistency, 20 to 30 minutes. Set aside to cool.
