Moroccan Spiced Tomato Jam

from the San Francisco Chronicle
recommended by Jeanne Milligan

yields 5 cups

2 pounds sweet 100 cherry tomatoes, or other ripe, flavorful cherry tomatoes, stemmed
1 1/2 cups light brown sugar
1 1/2 cups granulated sugar
2 lemons, ends removed, halved lengthwise and sliced thin, with seeds removed
1/3 pound fresh ginger, peeled and sliced into coins
1 cup cider vinegar
1 tablespoon toasted cumin seed, ground
1 tablespoon ground cinnamon
generous 1/4 teaspoon ground cloves
several scrapings of whole nutmeg
salt and freshly ground black pepper
1/2 teaspoon orange blossom water (optional)

Put cherry tomatoes whole in a saucepan. Add both sugars and cook over moderate heat, stirring, until the sugar dissolves. Add the lemons and 1 cup water and bring to a simmer.

In a blender, puree the ginger and vinegar. Add to the tomatoes, along with the cumin, cinnamon, cloves and nutmeg. Simmer briskly until mixture is thick, dark and flavorful and reduced to about 5 cups, about 1 hour. Season to taste with salt and a generous amount of black pepper. Let cool. Stir in orange blossom water, if using.

This is a very useful jam, to be used as a sweet-and-sour condiment for grilled lamb or chicken. Or spoon a little on top of a crouton or toast point spread with soft goat cheese.