Tomato Ginger Jam

Yield: about 2 cups


  • 12 ripe local tomatoes, chopped or 1 28-ounce can of ripe tomatoes
  • 1 cup sugar
  • 1 cup red wine vinegar
  • 1/4 cup grated fresh ginger
  • 2 bay leaves
  • 1/2 teaspoon of salt


  1. Put the tomatoes into a pot with the sugar, red wine vinegar, ginger, salt and bay leaves. 
  2. Bring to a boil then simmer until thickened to a jam consistency, about 30 minutes.
  3. Note: The easiest way to grate ginger is to first freeze it, then grate it with a microplane grater into a powder.
  4. You may also use the smallest holes on a standard box grater.