Canning is a time consuming activity for most of us (but it’s worth of a try on the weekend). Making tomato jam is another way to savor the freshly picked tomatoes during the week besides making basic tomato sauce. I discovered the tomato jam recipe on NY Times a month ago and finally had the opportunity to try it last night. Follow these simple steps, and you will have an excellent tomato jam to enjoy for the rest of the week!

Step 1: Roughly chop any type of tomatoes that you have on hand. I used three different kinds of heirloom tomatoes in this batch.

Step 2: Combing all the chopped tomatoes with:

3/4 cups of sugar
2 tablespoon of lime juice
1 tablespoon of finely minced ginger
1/2 teaspoon of cinnamon powder
1 teaspoon of kosher salt
1 tablespoon of any chopped pepper (I used red poblano pepper)

Step 3: Bring the tomato “stew” to a boil (in about 3 minutes of initial cooking time), then turn the stove to simmer for 1 hour to 1 hour and 30 minutes, depending on how much tomatoes you have in your pot. Don’t forget to stir occasionally to make sure the sugar won’t burnt at the bottom of the pot.

Step 4: After simmering and stirring frequently, you will see the jelly consistency forms in the pot. Turn the heat off and cool the jam for 10 minutes to allow it to gelatinize further. There you have it…tomato jam for rest of the week!

What do you like to make with tomatoes?