Tomato - Chili Jam
From jo_jo_ba 11 years ago
- 145 minutes to make
- Serves 16
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, ripe plum tomatoes, chopped and seeded shopping list
- 3/4 cup demerara sugar shopping list
- 1 tsp sea salt shopping list
- 1 tsp ginger shopping list
- 1 tsp cumin shopping list
- 1/2 tsp ancho chili powder shopping list
- 1/2 tsp black pepper shopping list
- 1/4 tsp white pepper shopping list
- 1 tsp red pepper flakes shopping list
- 1/2 tsp cinnamon shopping list
- 1/4 tsp cloves shopping list
- 2 tbsp lemon juice shopping list
How to make it
- In a heavy saucepan, combine all the ingredients except the lemon juice.
- Place over medium-low heat and cook, stirring occasionally, for about 1 hour 20 minutes, until thick and "jammy".
- Stir in the lemon juice.
- 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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