📝 About This Recipe
This isn't your average condiment; it is a sophisticated, ruby-red jewel that bridges the gap between savory and sweet. Originating from the long-standing tradition of preserving the summer harvest, this jam combines the natural acidity of Roma tomatoes with the warmth of fresh ginger and the deep complexity of balsamic vinegar. It is the ultimate secret weapon for elevating cheese boards, burgers, or even a simple piece of crusty sourdough bread.
🥗 Ingredients
The Produce Base
- 3 pounds Roma Tomatoes (cored and coarsely chopped)
- 2 tablespoons Fresh Ginger (finely grated or minced)
- 3 pieces Garlic Cloves (minced very fine)
- 1/2 cup Red Onion (finely diced)
Sweet & Acid Balance
- 1 cup Granulated Sugar
- 1/2 cup Light Brown Sugar (packed)
- 1/2 cup Apple Cider Vinegar
- 2 tablespoons Balsamic Vinegar (high quality)
- 2 tablespoons Lemon Juice (freshly squeezed)
Spices & Seasoning
- 1 teaspoon Kosher Salt (or to taste)
- 1/2 teaspoon Red Pepper Flakes (adjust for desired heat)
- 1/2 teaspoon Ground Cumin
- 1/4 teaspoon Ground Cinnamon (adds a subtle warmth)
- 1/4 teaspoon Smoked Paprika
👨🍳 Instructions
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1
Prepare the tomatoes by washing them thoroughly, removing the cores, and chopping them into roughly 1/2-inch pieces. Do not peel them; the skins provide essential pectin and texture for the jam.
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2
In a large, heavy-bottomed non-reactive saucepan or a Dutch oven, combine the chopped tomatoes, grated ginger, minced garlic, and diced red onion.
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3
Add the granulated sugar, light brown sugar, apple cider vinegar, and lemon juice to the pot. Stir well to ensure the sugars begin to dissolve into the tomato juices.
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4
Stir in the salt, red pepper flakes, cumin, cinnamon, and smoked paprika until the spices are evenly distributed.
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5
Bring the mixture to a gentle boil over medium-high heat, stirring frequently to prevent the sugar from scorching at the bottom.
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6
Once boiling, reduce the heat to medium-low to maintain a steady, lazy simmer. You want to see small bubbles breaking the surface consistently.
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7
Simmer the mixture uncovered for 1 hour to 1 hour and 15 minutes. Stir every 10-15 minutes at first, then more frequently as the mixture thickens.
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8
As the water evaporates, the jam will darken to a deep mahogany and the bubbles will become larger and 'glossier'. This is the natural sugars caramelizing.
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9
Stir in the balsamic vinegar during the last 15 minutes of cooking. This adds a final punch of acidity and depth.
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10
Test the consistency: Drag a wooden spoon across the bottom of the pot. If the jam stays parted for a second before filling back in, it is ready. It should have the consistency of a thick, chunky syrup.
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11
Remove the pot from the heat. Keep in mind the jam will thicken significantly as it cools.
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12
Ladle the hot jam into clean glass jars, leaving about 1/4 inch of headspace. Allow to cool completely at room temperature before sealing and refrigerating.
💡 Chef's Tips
Use Roma or Plum tomatoes for best results as they have a higher flesh-to-juice ratio and less seeds. Avoid using aluminum pots, as the high acidity of the tomatoes and vinegar can react with the metal and create a metallic taste. If you prefer a smoother texture, you can pulse the finished jam briefly with an immersion blender, but leave some chunks for character. To store for up to 6 months, follow standard water-bath canning procedures for 15 minutes. Don't rush the process; the slow simmer is what develops the complex umami flavors and the perfect sticky texture.
🍽️ Serving Suggestions
Slather onto a grilled cheese sandwich made with sharp white cheddar and sourdough. Serve alongside a cheese and charcuterie board with creamy Brie or salty Manchego. Use as a sophisticated topping for a Wagyu beef burger or a turkey burger. Pair with roasted lamb or pork tenderloin as a vibrant, savory relish. Spoon over a block of cream cheese and serve with crackers for an easy, crowd-pleasing appetizer.