Ingredients:
- 2 pounds ripe tomatoes, chopped
- 1 cup granulated sugar
- 2 tablespoons freshly squeezed lemon juice
- 1 teaspoon freshly grated ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 jalapeño, seeded and minced (optional for a spicy kick)
Directions:
- Combine all ingredients in a crockpot. Stir well to ensure the sugar dissolves and the spices are evenly distributed.
- Set the crockpot to low and cook uncovered for 8-10 hours. Stir occasionally, especially towards the end of cooking to prevent sticking.
- Once the mixture is thickened and has a jam-like consistency, turn off the crockpot.
- Allow the jam to cool slightly before transferring it to jars. Store in the refrigerator.
Prep Time: 10 minutes | Cooking Time: 8-10 hours | Total Time: 8-10 hours and 10 minutes Kcal: 50 kcal per tablespoon | Servings: Approximately 2 cups