Summer Tomato Jam is a perfect way to use up the bounty of fresh garden tomatoes. It's the perfect blend of sweet and savory with a little spice for good measure. Spread it on gluten-free toast and top with an egg for a delicious breakfast bite. Paleo and gluten-free.
In a food processor, coarsely pulse the cherry tomatoes about 4-6 times until they look roughly chopped. Or, roughly chop the tomatoes with a knife. Pour the chopped tomatoes into a medium skillet.
Mix in the coconut sugar, ginger, cinnamon stick, and salt.
Bring to a boil, then reduce to a simmer over low heat. Cook and stir until most of the water evaporates and the mixture takes on a jam-like consistency. This may take 45 minutes or more. Be patient! If you crank up the heat, the mixture will burn.
Remove from the heat, stir in the lime zest and juice, and cool. Refrigerate in a covered container for up to 2 weeks.
If you're concerned by the amount of coconut sugar, start with 1/2 cup and taste as you go.
Makes approximately 2 cups.