It may sound strange, but it doesn’t taste that way. Tomatoes are a fruit, not a vegetable, after all.
Why This Recipe Works
Jam making can be a tedious process, but we speed it up by pulsing all of our ingredients in a food processor and then cooking them down in a big skillet—more surface area means faster evaporation. We found that plum tomatoes were the most consistent, but we did away with the fussy process of peeling and seeding them. For a tomato jam with the right balance of sweet and savory, we use brown sugar, onion, ginger, cumin, red pepper flakes for heat, and a healthy dose of lemon juice for brightness.
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