King Estate Winery’s Tomato Jam
Sous Chef Benjamin Nadolny
Recipe yields about 2 cups
1.5 lbs medium ripe tomatoes, cored and diced
1 cup of sugar
2 tbsp of freshly squeezed lime juice
1 tbsp of minced ginger
1 tsp cinnamon
1 tsp ground cloves
1 tsp cumin
1 tsp salt
Combine all ingredients in a heavy saucepan, bring to a boil, stirring often.
Reduce heat and simmer until mixture has a thick, jam-like consistency, about 1 hour.
Per the chef, you may freeze or preserve it, can it, or refrigerate it. It should last 2 months refrigerated.