Spicy Tomato Jam

1. 1

   Start with our step-by-step canning how-to.

2. 2

   Using a vegetable peeler, remove the zest from the lemons in wide strips, leaving the bitter white pith behind.

3. 3

   Squeeze the lemon juice through a strainer into a large, wide saucepan.

4. 4

   Add the lemon zest, tomatoes, sugar, cumin, 4 teaspoons salt, the red pepper flakes, cinnamon sticks, cloves and ginger.

5. 5

   Cook over medium-high heat, stirring occasionally, until the tomatoes are juicy and the sugar dissolves, 15 to 20 minutes.

6. 6

   Continue to cook, stirring occasionally, until the tomatoes are dark and syrupy and a candy or deep-fry thermometer registers 220 degrees F, 40 to 50 minutes (the timing may vary depending on the juiciness of the tomatoes).

7. 7

   Reduce the heat if the mixture starts to scorch.

8. 8

   Discard the cinnamon sticks.

9. 9

   Meanwhile, sterilize four 8-ounce canning jars and lids.

10. 10

    Fill the jars with the tomato mixture, leaving 1/4 inch headspace, then seal and process.

11. 11

    Photograph by Charles Masters

* Per serving · 4 servings · Values may vary.

No additional tips available.