Sweet And Savory Tomato Jam

1. 1

   To pack this jam for long-term storage, have 3 clean, sterilized half-pint jars (see NOTE below) with new lids and bands at hand.

2. 2

   Combine the tomatoes, onion, brown and granulated sugars, salt, coriander, cumin, vinegar, lemon juice and/or apple and fresh ginger in a large saute pan over medium heat; once the mixture starts to bubble, reduce the heat to medium-low. Cook for 2 1/2 to 3 hours or until it has thickened and reduced to a jamlike consistency. It will become thick, stick with it.

3. 3

   Transfer to clean and sterilized glass jars. Cool, seal and refrigerate for up to 1 month or use a hot-water canning bath for 15 minutes for long-term storage.

4. 4

   NOTE: To sterilize the empty jars, fill a large pot with water and bring to a boil over high heat, then reduce the heat so that the water is barely bubbling. Immerse 3 half-pint jars in the pot. Place the rings and lids in a separate small saucepan and cover them with very hot water. Leave the jars and lids immersed while you cook the jam. Fill the jars with the jam; seal the jars but not tightly, then immerse the jars in the hot-water bath for 15 minutes. Transfer the jars to a heat proof surface; when cool, tighten the lids and store in a cool, dark place for up to 1 year.

* Per serving · 4 servings · Values may vary.