Spicy tomato jam

Votes: 2

Time: 1 hour 45 minutes
Complexity: average
Quantity: 230 gr.

The pectin and sugars found in plum tomatoes make this vegetable an excellent ingredient for a unique jam. The natural sweetness of juicy, ripe tomatoes is enhanced by brown sugar with light caramel notes and cinnamon. Spices like cumin and hot red pepper will remind you that tomatoes are vegetables. Overall, the flavor of spicy tomato jam is piquant, balanced between sweet and savory, and interesting. It can be served with anything: as a sauce with meat, as part of a cheese platter, spread on crackers, or used in sandwiches and burgers.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

4 large lemons
2.5 kg plum tomatoes, cored and cut into 2.5 cm pieces.
4 cups light muscovado sugar or light brown sugar
4 tsp ground cumin
2 tsp (incomplete) red pepper flakes
4 short cinnamon sticks
0.5 tsp ground cloves
8 slices peeled ginger, 0.3 cm thick.

Ingredient Substitution Suggestions

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Recipes with similar ingredients: lemon, plum tomatoes, muscovado sugar, cumin, red pepper flakes, cinnamon, carnation, ginger root

Cooking the dish according to the recipe:

Start with step-by-step guide to canning.
Using a vegetable peeler, peel the zest from the lemons in wide strips. Discard the bitter white pith. Squeeze the lemon juice through a sieve into a large, wide saucepan. Add the lemon zest, tomatoes, sugar, cumin, 4 teaspoons salt, red pepper flakes, cinnamon sticks, cloves, and ginger. Cook over medium heat, stirring occasionally, until the tomatoes release their juices and the sugar dissolves, 15 to 20 minutes. Continue cooking, stirring occasionally, until the mixture darkens and becomes syrupy and a syrup or deep-fry thermometer registers 210°F (104°C), 40 to 50 minutes (time may vary depending on the juiciness of the tomatoes). Reduce the heat if the jam begins to burn. Remove the cinnamon sticks.