Tomato Jam

I really like this tomato jam. It is from a recipe for Roast Pork and Nectarine Panini from Clean Eating magazine. I can see myself making this again and again. It is kinda like a healthy, chunky ketchup.







Tomato Jam

1 pound tomatoes, chopped
1/4 cup raw honey
1/4 teaspoon sea salt
2 tablespoons  apple cider vinegar
1/2 teapoon  ground ginger
In a large saucepan, combine tomatoes, honey, and salt. Bring to a simmer on medium high heat. Reduce heat to medium low and continue to simmer until most of juice evaporates. Reduce heat to low, cover saucepan and cook for 25 minutes, stirring occasionally, until tomatoes soften. Add vinegar and ginger and simmer, uncovered, for 10-15 minutes, or until slightly thick. Cool at room temperature for about 30 minutes before using. Cover and refrigerate.

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