Tomato jam with ginger and lime juice

Place the tomatoes, sugar, lime juice, grated ginger, coriander, cinnamon, cloves, salt and hot pepper in a saucepan over medium heat.

The main ingredient that makes tomato jam different from tomato sauce is sugar. Pectin plays an auxiliary role. Both ingredients provide the same firmness, jelly and light viscosity characteristic of jams.

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When the contents of the saucepan boil, reduce the heat to a minimum and leave the tomatoes for about an hour and a half, remembering to stir occasionally.

As a result, you should get a thick, jelly-like mass. If the consistency is still not jam-like enough, add a pinch of pectin and wait another minute.

If the tomatoes are thin, then the skin on them will have time to soften enough. Otherwise, you can always additionally rub the jam through a sieve.

From the above amount of ingredients, about a glass of tomato jam is obtained, which can be rolled up in a sterile jar or just kept hermetically sealed in the refrigerator at least week.