Tomato Jam

• servings: 2 cups
• total time: 1 hour 15 minutes

Ingredients

1 1/2 pounds assorted tomatoes

1 cup sugar

1/4 cup apple cider vinegar

1 tablespoon orange zest

3 tablespoons fresh orange juice

1 tablespoon grated fresh ginger

2 teaspoons sea salt

1 teaspoon ground coriander

4 whole cloves

Directions

Blanch tomatoes:

Bring 6 qts. of water to a boil in a large Dutch oven over high heat. Add tomatoes, and boil 1 minute to loosen skins. Drain and plunge tomatoes into ice water to stop the cooking process.

Peel and chop tomatoes:

Peel tomatoes over a medium saucepan, letting juices drip into saucepan. Core and chop tomatoes; place in saucepan.

Boil jam mixture:

Stir in sugar and next 7 ingredients. Bring to a low boil over medium heat; reduce heat to low, and simmer 30 to 40 minutes or until thickened.

Mash jam:

Remove and discard cloves. Mash tomato mixture to desired consistency, using a potato masher. Remove from heat, and cool 20 minutes. Refrigerate in an airtight container up to 1 month.