Ginger Jam

Susie D's Note:

This is Mark Bittman recipe I found in our local newspaper. This one combines the spark of ginger with the smoky heat of chipotle. It can be used anywhere you would use a chutney. Make a dip, pour over cream cheese, serve with grilled pork or chicken and amazing on a BLT.

• Total Time: 1 hrs
• Prep Time: 15 mins
• Cook Time: 45 mins

Ingredients:

Servings: 32

• 1 1/2 cups gingerroot, peeled and chopped (about 1 pound)
• 5 garlic cloves, chopped
• 1 chipotle chile
• 3/4 cup sugar (to taste)
• 1 large tomato, seeded and coarsely chopped
• 1 pinch salt
• 1/2 teaspoon cracked black pepper
• 1 1/2 cups water

Directions:

1. Combine all ingredients in a small saucepan.
2. Bring to boil. Reduce heat and simmer, stirring occasionally, until very thick, 30-45 minutes.
3. Taste and adjust seasonings if needed.
4. Refrigerate. Warm to room temp before serving.

Reviews

[Brenda.]

Susie this is awesome! My tonsils are still on fire LOL. If you Love Ginger, this chutney like dish is for you. I will try it mixed with sour cream as a dip, and your cream cheese suggestion sounds great as well. Thanks for posting! Nick's Mom