- - 2 pounds plum or Roma tomatoes, cored and cut into 1-inch pieces
- - ½ cup dark brown sugar
- - 2 tablespoons apple cider vinegar
- - 1 tablespoon grated peeled fresh ginger
- - 1 teaspoon kosher salt
- - ½ teaspoon ground cumin
- - 1 teaspoon paprika
Combine all the ingredients in a thick pan. Place the tomatoes, sugar, vinegar, ginger, salt, cumin, paprika. Bring to a boil over medium-high heat, stirring occasionally with a rubber spatula or wooden spoon.
Simmer the jam until thickened, about 2 hours. Reduce the heat to medium and gently boil, stirring occasionally, until thick and jammy, about 2 hours. You'll know it's done when you scrape a spoon across the bottom of the pot and no liquid fills in the path.
Refrigerate the tomato jam.