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Prep Time: 25 Minutes Cook Time: 120 Minutes |
Ready In: 145 Minutes Servings: 4 |
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Spicy and bittersweet from Demerara sugar and cinnamon, this recipe from the Back in the Day Bakery Cookbook is perfect for cheese plates and sandwiches everywhere. Ingredients:
2 lbs fresh plum tomatoes, chopped and seeded |
3/4 cup demerara sugar |
1 teaspoon sea salt |
1 teaspoon ginger |
1 teaspoon cumin |
1/2 teaspoon dried ancho chile powder |
1/2 teaspoon black pepper |
1/4 teaspoon white pepper |
1 teaspoon red pepper flakes |
1/2 teaspoon cinnamon |
1/4 teaspoon clove |
2 tablespoons lemon juice |
Directions:
1. In a heavy saucepan, combine all the ingredients except the lemon juice.
2. Place over medium-low heat and cook, stirring occasionally, for about 1 hour 20 minutes, until thick and jammy .
3. Stir in the lemon juice.
4. Spoon into 1 cup jars and can in a water bath for 30 minutes, or seal and keep refrigerated up to 2 weeks.
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