Matt's Paleo Tomato Jam

Ah, tomato jam. It's sweet. It's savory. It's warm, and spicy (if you choose). It's just one of those things you can't not make this time of year. 

Matt has always made the tomato jam. We have an abundance of organic tomatoes from our garden and from Willow Garden. We have seemed to perfect the recipe. Each year it gets better. We always freeze a bag for the holidays. This tomato jam topped on organic goat cheese is a game changer. It's truly good on anything... crackers, meats, and veggies.

This recipe does take time, probably a good seven-eight hours total. It needs to cook down a good six hours before it's ready - sometimes even more. You can easily freeze and store up to six months. 

If you are vegan, don't fret. You can easily replace the honey with maple syrup or coconut sugar. Please be sure to try this recipe and let me know what you think!

MATT'S PALEO TOMATO JAM
dairy free, gluten free, grain free, and soy free

INGREDIENTS

• 10 pounds of tomatoes (around a gallon), cored and chopped​ (If you want less chunky, be sure to chop them fine)
• 2 jalapenos, chopped
• 1 onion, finely chopped
• 1 clove of garlic, minced
• 2 tablespoons of ginger, grated
• 1/2 cup local raw honey
• 1/2 local maple syrup
• 2 cups coconut sugar
• 1 tablespoon cinnamon 
• 1 tablespoon cumin
• 1/2 teaspoon allspice
• 1/2 teaspoon cloves
• 1 tablespoon + 1/4 of sea salt
• 1 teaspoon pepper
• 1 teaspoon coconut aminos
• 4 teaspoons red wine vinegar (at the end)

METHOD

• Chop all veggies and add to large sauce pan/pot.
• Add spices and sugars. 
• Combine well.
• Cook over medium heat for atleast 6 hours, or until the mixture has reduced to less than half. You will know when it's done.
• Add the vinegar at the end for a hint of acid.
• Enjoy!