Tomato Jam

Ingredients

• Yellow Cherry Tomatoes 10 oz
• Tomatoes 10 oz
• Yellow Cherry Tomatoes 10 oz
• Raw cane sugar 15 oz
• Pectin 0 oz
• Garlic 2 cloves
• Ginger 0 oz
• Rice Vinegar for Sushi 0 fl oz
• Ocean salt to taste

Step-by-Step Guide

Step 1

Cut the tomatoes into pieces: chop the garden tomatoes coarsely, slice the plum tomatoes thinner, and halve the cherry tomatoes. Slice the garlic, and peel and cut the ginger into 2–4 large pieces.

Step 2

Mix the sugar with the pectin: this is necessary to prevent the pectin from clumping in the jelly.

Step 3

Place the tomatoes, garlic, and ginger in a wide saucepan heated over high heat, sprinkle with sugar and pectin, and wait for the moisture to be released.

Step 4

Pour in the vinegar and simmer for 5–10 minutes, until the moisture evaporates. The syrup should thicken and become more viscous.

Step 5

Season the jam to taste and let it sit for a day. Transfer the finished marmalade to jars and store in the refrigerator. It can be kept in the fridge for up to 2 months; to preserve it for a longer period, the marmalade should be sealed in sterilized jars.