Adapted from Mark Bittman’s recipe in The New York Times, August 20, 2008.
This is a sweet and savory jam that is perfect with toast and butter or cream cheese in the morning. And when paired with goat cheese, sharp cheddar or marscapone on crostini, is a sophisticated addition to cocktails and appetizers.
2 lbs. tomatoes (any variety) cored and coarsely chopped.
1 cup sugar
3 tablespoons fresh squeezed lime juice
2 tablespoons freshly grated ginger
1 teaspoon cinnamon
1 teaspoon ground cloves
1 teaspoon salt
½ teaspoon red pepper flakes
1 pkg. unflavored gelatin
1. Combine all ingredients with the exception of the gelatin in a heavy saucepan.
2. Bring to a boil over medium heat stirring often. Reduce heat and simmer, stirring occasionally until mixture has thickened considerably for about an hour.
3. Taste, adjust seasoning (I err on adding more cloves and red pepper flakes), and remove from heat.
4. Dissolve gelatin in a small bowl with a few tablespoons of the jam. Add a tablespoon of water if necessary. Add to the tomato jam and cook over low heat for an additional fifteen minutes.
5. Remove from the heat and cool. Spoon into a jam jar and seal.
6. Refrigerate. Jam will last for several weeks until opened.