Tomato Jam

Name: Tomato Jam
Ingredients: 2 tablespoons olive oil; 1 onion, chopped; 2 garlic cloves, smashed and minced; 3 pounds tomatoes, cored and chopped; 2/3 cup unpacked light brown sugar; 1/4 cup apple cider vinegar; Zest and juice of 1 orange; 2 tablespoons grated fresh ginger; 1 tablespoon fresh thyme; 1 small chile pepper, cored and minced; 2 teaspoons crushed red pepper flakes; 2 teaspoons sea salt; 1/2 teaspoon freshly ground black pepper; 4 whole cloves

14 ingredients

8 steps

Ingredients

2 tablespoons olive oil
1 onion, chopped
2 garlic cloves, smashed and minced
3 pounds tomatoes, cored and chopped
2/3 cup unpacked light brown sugar
1/4 cup apple cider vinegar
Zest and juice of 1 orange
2 tablespoons grated fresh ginger
1 tablespoon fresh thyme
1 small chile pepper, cored and minced
2 teaspoons crushed red pepper flakes
2 teaspoons sea salt
1/2 teaspoon freshly ground black pepper
4 whole cloves

Directions

1

Heat the olive oil in a nonreactive saucepan over medium heat until hot.
2

Add the onion and cook and stir for about 5 minutes, until soft and golden.
3

Add the garlic and cook and stir for 1 minute more.
4

Add the tomatoes, brown sugar, vinegar, orange zest and juice, ginger, thyme, chile pepper, red pepper flakes, salt, black pepper, and cloves and stir to mix.
5

Bring the mixture to a boil, reduce the heat to a low boil, and simmer until thick, stirring occasionally, about 30 minutes.
6

Using a potato masher, mash the jam to a chunky-smooth consistency.
7

Remove from the heat and let cool slightly.
8

Refrigerate in an airtight container until ready to serve, or for up to 1 month.