INGREDIENTS
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Tomato Lime Jam (adapted from Food in Jars by Marisa McLellan)
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5 pounds roma or San Marzano tomatoes
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3 1/2 cups sugar
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zest of 5 – 6 limes
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1/2 cup fresh-squeezed lime juice (about 5 whole limes)
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1 tablespoon sea salt
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1 tablespoon fresh ginger, peeled and finely minced
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1/2 teaspoon red pepper flakes (more for a spicier jam)
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1/2 teaspoon fresh-ground black pepper
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pinch cumin seed