by Sarah Steimer
- 2 large tomatoes, chopped
- 1/2 cup brown sugar
- juice from 1 lemon
- 1/2 inch piece fresh ginger, peeled and minced
- 2 garlic cloves, minced
- 1/4 teaspoon ground cloves
- 1 teaspoon salt
- 1/4 teaspoon ground pepper
Combine all ingredient in a large skillet over medium-high heat. Cook for 2-3 minutes, until the tomatoes are softened, and smash with a potato masher or the tongs of a fork.
Let the mixture boil until most of the moisture has evaporated, stirring occasionally, about 10 minutes. A spatula or wooden spoon should be able to run along the bottom of the pan, leaving a clean trail of running liquid. Remove the jam from the hot pan and let cool in a bowl.
The jam may be stored in a clean jar or other well-sealed container for about a week in the refrigerator.
Makes about 1 pint.
Recipe from: Simply Gluten-Free
*We’re all about savoring the flavors of summer, and what better way to do so than to transform them into savory jams? Throughout the month of August, expect to see recipes of our favorite farmers market finds preserved in jam form. See all of them here.