Tomato Pomegranate Jam

Name: Tomato Pomegranate Jam
Ingredients: 4 pounds roma tomatoes, chopped (I don't bother to peel or seed, but if you prefer a smoother jam you can do so); 1 cup brown sugar; 2 teaspoons kosher salt; 1/4 cup pomegranate molasses; 1 teaspoon freshly ground black pepper; 1 teaspoon dried coriander

6 ingredients

2 steps

Ingredients

4 pounds roma tomatoes, chopped (I don't bother to peel or seed, but if you prefer a smoother jam you can do so)
1 cup brown sugar
2 teaspoons kosher salt
1/4 cup pomegranate molasses
1 teaspoon freshly ground black pepper
1 teaspoon dried coriander

Directions

1

Combine all the ingredients in a large saucepan. Bring to a boil, then lower heat to medium-low and let it simmer and bubble, stirring often, until thick and jammy (about 1 hour).
2

Let cool and ladle into a 1 quart jar. The jam will keep for 2 weeks in the refrigerator.