Tomato Jam

Photo by Evan Sung

from the New York Times, August 20, 2008

adapted by Anne Halsted

yields about 1 pint

1 1/2 pounds good ripe tomatoes, cored and coarsely chopped

1/2 cup sugar

2 tablespoons fresh lime juice

1 tablespoon fresh grated or minced ginger

1 teaspoon ground cumin

1/2 teaspoon ground cinnamon

1/8 teaspoon ground cloves

1 teaspoon salt

1 jalapeno or other pepper, stemmed, seeded, and minced 

(or red pepper flakes or Cayenne pepper to taste)

Combine all ingredients in a heavy medium saucepan. Bring to a boil over medium heat. Reduce heat and simmer, stirring occasionally, until mixture has consistency of thick jam, about 1 hour and 15 minutes. Taste and adjust seasoning, then cool and refrigerate until ready to use; this will keep at least a week.

Very tasty condiment with meats and fowl.  Also good with cream cheese and crackers as an hors d'oeuvre!