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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Notes: Chill leftover jam up to 2 weeks. Ingredients:
1 1/2 pounds cherry tomatoes (about 4 cups), rinsed and stemmed |
1 1/4 cups firmly packed brown sugar |
1/4 cup cider vinegar |
1/2 lemon (3 oz. total), including peel, rinsed and very thinly sliced |
2 tablespoons minced fresh ginger |
1 teaspoon ground cumin |
3/4 teaspoon ground cinnamon |
1/8 teaspoon ground cloves |
1/2 teaspoon salt |
1/8 teaspoon pepper |
Directions:
1. In a 3- to 4-quart pan, combine tomatoes, brown sugar, vinegar, lemon, ginger, cumin, cinnamon, cloves, salt, and pepper. Bring to a boil over medium heat, stirring often.
2. Reduce heat and simmer, stirring occasionally, until mixture is reduced to 2 cups and has the consistency of thick jam, about 1 hour and 15 minutes. Add more salt and pepper to taste.
3. Nutritional analysis per 1/4 cup.
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