Tomato Citrus Jam
Makes roughly 1 cup of jam
1 1/2 pounds ripe Roma tomatoes, peeled and coarsely chopped (about 8)
1/2 cup of sugar
2 tablespoons fresh squeezed lime juice
1 teaspoon fresh grated ginger
1/2 orange, pulp and juice only
1 teaspoon orange zest
1 teaspoon ground cumin
1/4-1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1 teaspoon salt
1/2 teaspoon red pepper (optional)
1. To remove the skin from the tomatoes, bring a pot of water to a boil. Cut an X on the top of each tomato and add to boiling water. After one minute, remove and let cool for a minute or two. The skin should peel easily in your hands. Cut tomatoes into medium sized pieces.
2. Add the tomatoes and remaining ingredients to a medium sauce pan. Bring to a boil over medium heat. Stirring often to prevent jam from burning. Once jam has boiled for one minute, reduce heat to a simmer and let jam thicken. Again, stir it every once in a while. The jam should take about an hour to reduce and thicken up.
3. Remove from heat, taste and adjust seasonings. Store in refrigerator. Good for two weeks.