Easy Tomato Jam with Ginger & Kumquats

I created this recipe to serve with toasted ciabatta for my friends’ wedding. It is so simple to make and so delicious, that I will be making this over and over again. I love the combination of tomato, ginger, & kumquat with the spicy kick of chilies at the end.

For a quick, simple, & elegant appetizer, cut store bought puff pastry into bite-sized squares (I love the ones from Trader Joes or French Picnic) with a bit of cream cheese and a dollop of the jam and cook according to package instructions.

This jam would make a great hostess gift for the holidays. I love that it covers gluten-free and vegan guests or gift recipients. One thing’s for sure, I’ll definitely be canning a big batch this summer when tomatoes are bountiful again.

  • 4 cups heirloom cherry tomatoes
  • 1 cup of packed brown sugar
  • 1 tbsp grated ginger
  • 1 cup of thinly sliced kumquats
  • 1 hot chili finely minced or cayenne or habenero powder(optional)
  • 2 tbsp orange juice
  • ¼ teaspoon salt

Easy Tomato Jam with Ginger & Kumquats

  • smush 1 cup of cherry tomatoes over a plate or bowl to catch all of the juices leaving the rest of the tomatoes whole
  • add all ingredients to a heavy saucepan and bring to a boil over medium-high heat
  • lower heat and allow to simmer until thick and jam-like. About 1 hour and a quarter to an hour and a half.
  • allow to come to room temperature before serving
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{ 1 comment… read it below or add one }

Liisa December 28, 2010 at 2:12 PM

Your pictures are so lovely I just want to reach in and take a bite!


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