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Tomato Jam

Tomato Jam

Tomato Jam

Tomato Jam


1 and 1/2 lb. ripe Roma tomatoes

1 cup sugar

2 Tablespoons freshly squeezed lemon juice

1 teaspoon ground ginger powder

1 teaspoon ground cumin

1/2 teaspoon ground cinnamon

1/2 teaspoon ground cloves

1 teaspoon salt

1 seeded jalapeno pepper, chopped fine


Combine all in a medium saucepan. Bring to boil over medium heat, stirring often. Simmer for one hour and 15 minutes.

During the last five minutes add 1 teaspoon cornstarch. Stir with a wire whisk until thick. Pour into sterilized canning jars and cover tightly.

Chill in refrigerator until ready to use. Keeps for one week in the refrigerator

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