Tomato-Ginger Refrigerator Jam with Lemon Verbena

Serving size:
 3 Half-Pints


    • 5 lb
    • tomatoes (firm, ripe, washed)
    • 1 1⁄2 c
    • sugar
    • 3⁄4 c
    • lime juice
    • 10 clv
    • garlic (chopped)
    • 1⁄3 c
    • ginger (minced)
    • lemon verbena (6-inch sprig - see note)
1 hour, 30 minutes
Ready in
1 hour, 30 minutes


Here's a perfect recipe to preserve some of this summer's crop of tomatoes.

Adapted from Little Jars, Big Flavors.


Fill a large bowl with ice cubes and cold water, and set aside.

Slice an "x"in the bottom of each tomato. Bring a large pot of water to a boil, then submerge the tomatoes in boiling water for just 30 seconds. With a slotted spoon, transfer to the ice water bath for a minute or two to stop the cooking. Drain, then peel the tomatoes with a paring knife. Slice in half cross-wise.

Place a wire-mesh strainer over a bowl. Gently squeeze the tomatoes over the strainer until you have 1 cup of juice. Set the juice aside, and discard seeds. Trim stems from tomatoes, then coarsely chop the tomatoes. You should have roughly 6 cups of chopped tomatoes.

Combine the reserved 1 cup of tomato juice with the 6 cups of chopped tomatoes in a large stainless steel or enamel pot. Stir in the sugar, lime juice, garlic, ginger, and lemon verbena sprig, and bring to a rolling boil. Reduce heat to medium low, and simmer for 5 minutes, stirring ocasionally. Discard the sprig of lemon verbena. Simmer for 1 hour, stirring often, until the mixture has thickened. 

Remove from heat, and ladle the jam into clean jars. Allow to sit at room temperature for 1 hour. Cover tightly, then store in refrigerator for up to 3 weeks.


Lemon verbena is a fragrant herb that can be hard to find. Try farmer's markets, or grow it yourself. Feel free to omit it entirely, or add some fresh thyme instead; this will still be delicious!


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