Tomato Jam

Name: Tomato Jam
Ingredients: 1 tablespoon unsalted butter; 2 tablespoons minced fresh ginger; 2 garlic cloves, minced; 1/4 cup cider vinegar; 1 cinnamon stick; 2 1/2 pounds fresh plum tomatoespeeled, seeded and coarsely choppedor 2 cups drained canned Italian tomatoes, seeded and coarsely chopped; 1/4 cup (packed) light brown sugar; 1 teaspoon ground cumin; 1/8 teaspoon ground cloves; 1/4 teaspoon cayenne pepper; 1/4 cup honey; Salt and freshly ground black pepper

12 ingredients

7 steps

Ingredients

1 tablespoon unsalted butter
2 tablespoons minced fresh ginger
2 garlic cloves, minced
1/4 cup cider vinegar
1 cinnamon stick
2 1/2 pounds fresh plum tomatoespeeled, seeded and coarsely choppedor 2 cups drained canned Italian tomatoes, seeded and coarsely chopped
1/4 cup (packed) light brown sugar
1 teaspoon ground cumin
1/8 teaspoon ground cloves
1/4 teaspoon cayenne pepper
1/4 cup honey
Salt and freshly ground black pepper

Directions

1

Melt the butter in a heavy medium saucepan.
2

Add the ginger and garlic and cook over moderately high heat, stirring frequently, until fragrant, about 1 minute.
3

Add the vinegar and cinnamon stick and cook until the liquid is reduced to a glaze, about 1 minute.
4

Stir in the tomatoes, brown sugar, cumin, cloves, and cayenne.
5

Reduce the heat to low and cook, stirring occasionally, until the liquid is completely evaporated, about 1 1/2 hours.
6

Stir in the honey and season with salt and pepper.
7

Discard the cinnamon stick and serve the jam at room temperature.