Sort ingredients
pfnicol
QR Code
Listen
Pdf
Combine all the ingredients in a Dutch oven. Place the tomatoes, sugar, vinegar, ginger, salt, cumin, paprika, and red pepper flakes in a 3- to 4-quart Dutch oven. Bring to a boil over medium-high heat, stirring occasionally with a rubber spatula or wooden spoon.
Simmer the jam until thickened, about 2 hours. Reduce the heat to medium and gently boil, stirring occasionally, until thick and jammy, about 2 hours. You'll know it's done when you scrape a spoon across the bottom of the pot and no liquid fills in the path.
Refrigerate the tomato jam. Divide the jam between 2 (8-ounce) canning jars. Cool, then seal and refrigerate for up to 2 weeks.