There is a science to making jam. It can be very intimidating, making sure you follow the right steps to ensure the jam will not spoil or that the jars are sterilized properly. Even after learning the proper way to make jam, I still get a little nervous. I’ve learned a shortcut to making jams: skip the canning process altogether and make them in small batches. Just make enough for a week or so and store it in the refrigerator. There will be less stress while making jam, and most likely you’ll make preservatives more often. My favorite small-batch jam is tomato. Sweet, acidic, and a little spicy, tomato jam is great for BLTs, grilled cheese sandwiches, crackers or toast with a soft creamy cheese topped with jam, or treated like a condiment for proteins such as grilled chicken or burgers. If you like canning, this recipe can easily be used and canned the proper way then stored for up to six months. But, if you’re like me and prefer a less stressful jamming experience, make this recipe now during peak tomato season and enjoy immediately before summer ends. ––Justin Burke

Tomato Jam

Ingredients
3 pounds heirloom, plum, or roma tomatoes, cored and chopped
2 cups granulated sugar
¼ cup freshly squeezed lemon juice
1 tablespoon fresh ginger, grated
2 teaspoons crushed red pepper flakes
1 teaspoon salt
½ teaspoon cinnamon
¼ teaspoon cumin

Directions

1. In a large, heavy-bottomed pot over medium-high heat, combine tomatoes, sugar, lemon juice, ginger, red pepper flakes, salt, cinnamon, and cumin and bring to a boil, stirring frequently. Reduce heat and simmer until the mixture reaches a thick, jam-like consistency, about two and a half hours.

2. Let the jam cool slightly. Ladle the warm jam into clean canning jars and seal tightly. Let the jam continue to cool until room temperature. Store canned jams in the refrigerator until ready to use. Jams will keep for up to two weeks.

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