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Tomato-Ginger Refrigerator Jam with Lemon Verbena

Servings: 3 half pints


  • 5 lb. firm ripe tomatoes
  • 1.5 cups sugar
  • 3/4 cup fresh lime juice 4 medium
  • 1 ⁄3 cup chopped garlic 10 cloves
  • 1 ⁄3 cup minced fresh ginger
  • 1 6-inch lemon verbena sprig


  • Wash tomatoes. Cut an X in bottom of each tomato.
  • Place tomatoes in a large pot of boiling water 30 seconds or until peel begins to separate
  • from tomato flesh. Remove with a slotted spoon. Plunge into ice water to stop the cooking process; drain.
  • Peel back skin using a paring knife, and discard.
  • Place a fine wire-mesh strainer over a bowl. Cut tomatoes in half crosswise, and squeeze gently to remove seeds, holding tomatoes over strainer to collect juices to measure 1 cup.
  • Discard seeds, and trim off stem ends. Coarsely chop tomato halves to measure 6 cups.
  • Bring reserved 1 cup tomato juice, 6 cups coarsely chopped tomato, sugar, and remaining ingredients to a rolling boil in a 6-qt. stainless steel or enameled Dutch oven over medium-high heat.
  • Reduce heat to medium low, and simmer 5 minutes. Remove and discard lemon verbena sprig.
  • Simmer, uncovered, stirring often, 1 hour or until mixture is thickened. (Keep a close eye on it near the end of the cooking, being careful not to let the bottom scorch.)
  • Spoon into clean canning jars or other heatproof, nonreactive containers with lids. Let cool 1 hour.
  • Cover and chill. Store in refrigerator up to 3 weeks.


This is a refrigerator jam from Southern Living's canning cookbook, Little Jars, Big Flavors. The recipe is reprinted with permission.