Paprika/Tomato Jam

Serves: 1


  • - 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


  1. 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.

  2. 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.

  3. Refrigerate the tomato jam.