Name: Tomato Jam
Total time: 2 h 45 min
Yield: Serves 32 (Makes about 2 cups)
Ingredients: 2 pounds plum tomatoes, cored and chopped; 1 cup packed light brown sugar; 1/2 onion, chopped; 3 tablespoons lemon juice; 2 teaspoons grated fresh ginger; 1 teaspoon ground cumin; 3/4 teaspoon salt; 1/8 teaspoon red pepper flakes

Why This Recipe Works

Jam making can be a tedious process, but we speed it up by pulsing all of our ingredients in a food processor and then cooking them down in a big skillet—more surface area means faster evaporation. We found that plum tomatoes were the most consistent, but we did away with the fussy process of peeling and seeding them. For a tomato jam with the right balance of sweet and savory, we use brown sugar, onion, ginger, cumin, red pepper flakes for heat, and a healthy dose of lemon juice for brightness.

Before You Begin

It’s important to use plum tomatoes; globe tomatoes are juicier and need to cook longer. Use tomato jam in a turkey or egg salad sandwich, slather it on a burger, spread it on a buttered English muffin, or serve it with your favorite cheese. Store the jam in the refrigerator for up to two weeks.

Instructions

Pulse all ingredients in food processor until coarsely ground, about 8 pulses. Transfer mixture to 12-inch nonstick skillet and bring to boil over medium heat.

Reduce heat to medium-low and simmer, stirring occasionally, until mixture is thick and syrupy (spatula should leave wide trail when dragged through jam), 20 to 25 minutes. Transfer tomato jam to bowl (or jar) and refrigerate until cool, about 2 hours.