Tomato Jam
1 1/2 pounds of good ripe tomatoes. Roma are recommended, but I use whatever I need to use up in the garden this time of year. Scalded, peeled, seeded and chopped 1 cup sugar 1 tablespoon fresh grated or minced ginger 1 teaspoon ground cumin 1/4 teaspoon ground cinnamon 1/8 teaspoon ground cloves 1 teaspoon salt 1 jalapeno pepper, stemmed, seeded and minced. 2 tablespoons lime juice.
Combine all ingredients in a heavy medium saucepan. Bring to a boil over medium heat, stirring often. Reduce heat and simmer, stirring occasionally, until mixture has consistency of thick jam, about 1 hour 15 minutes. Taste and adjust seasonings. Cool and refrigerate until ready to use; this will keep at least a week. Yield: About a pint.
This is great served on crackers spread with cream cheese. Also, spread on bread and serve with any tuna dish, white fish or meat. It's sosweet, gooey and spicy...yum!
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