I love this sweet jam, which has the occasional zing of cardamom seed, spiciness of ginger, and natural sweetness of cinnamon. (I’m curious to try another version with fresh garlic and cumin!) Anyway, this batch tastes a bit like sweet ketchup, but heavier with spice and thicker in consistency. Definitely a fun treat to send to your Southern relatives, who are amazing at concocting new recipes with tomatoes. —Miachel Pruett
1 1/2 pounds
raw ginger (minced)
In This Recipe
Finely dice the tomatoes and crush the cardamom seeds.
Clean the jars and lids thoroughly. (Or if you have a dishwasher, run them through once.) Now, fill a large pot with enough water to cover the jars by an inch. Bring to a simmer, and keep hot while cooking the tomato batch.
Combine all ingredients in a small pot, and bring to a boil, stirring often. Reduce heat and simmer for an hour (or when the mixture has a thick jam consistency), stirring occasionally.
Carefully remove the jars, and place onto a wooden surface (cool countertops can crack the glass). Spoon the hot tomato mix into each jar, leaving a half-inch of space between the jam and the top.
Wipe down the top and threads (grooves on the jar) so no jam gets stuck under the lid. Now quickly remove the lids from the hot water and screw onto the jam jar. Tighten lightly, not too much — the vacuum created later will secure it tightly.
Keeping the jars upright, place them back into the large pot of water. Fill with water until they’re covered by an inch, and heat to a roaring boil. Cover, and rapidly boil for fifteen minutes. Let them cool in the water for five minutes, and sit in a cool place for 24 hours. You can tell all is good if the lid is concave (dented in)! This means you created a vacuum successfully. Enjoy and share with family and friends.