Ingredients
- 4 pounds ripe tomatoes any one variety or a mixture will do
- 1 yellow onion chopped
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 2 tablespoons apple cider vinegar
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon fresh ginger grated
- 2 tablespoons lemon juice from about half a lemon
Instructions
- Chop the tomatoes into large chunks. Add to a large stock pot along with the onions and all the other ingredients. Stir to combine.
- Heat the stock pot over medium heat on the stove and bring to a boil. Reduce the heat to low and simmer for 2.5-3 hours until a jam consistency is achieved
- Place in an air tight container and keep in the fridge for up to two weeks.
Notes
Recipe can be doubled.
*Nutrition is calculated for 1 cup of tomato jam.
Nutrition
Calories: 404kcalCarbohydrates: 99gProtein: 6gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 45mgPotassium: 1589mgFiber: 9gSugar: 87gVitamin A: 5053IUVitamin C: 95mgCalcium: 115mgIron: 3mg
