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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 1 |
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A schmear of this on a ham & cheese sandwich...mmmmmm! Now that's good eatin', I don't care who you are! Plan to make several different colored batches - red, black, yellow & orange. I suspect this is a good candidate for hot water bath canning, given how long it is cooked & the high acidity & sugar content. Ingredients:
1 1/2 lbs cherry tomatoes, rinsed and stemmed (about 4 cups) |
1 1/4 cups brown sugar, firmly packed |
1/4 cup cider vinegar |
1/2 lemon, including peel, rinsed and very thinly sliced |
2 tablespoons ginger, minced fresh |
1 teaspoon cumin, ground |
3/4 teaspoon cinnamon, ground |
1/8 teaspoon clove, ground |
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.
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