Tomato - Chili Jam
photo by YummySmellsca
- Ready In:
- 2hrs 25mins
- Ingredients:
- 12
- Yields:
-
2 cups
- Serves:
- 16
ingredients
- 907.18 g fresh plum tomatoes, chopped and seeded
- 177.44 ml demerara sugar
- 4.92 ml sea salt
- 4.92 ml ginger
- 4.92 ml cumin
- 2.46 ml dried ancho chile powder
- 2.46 ml black pepper
- 1.23 ml white pepper
- 4.92 ml red pepper flakes
- 2.46 ml cinnamon
- 1.23 ml clove
- 29.58 ml lemon juice
directions
- 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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RECIPE SUBMITTED BY
<p>Montessori teacher, nutritionist and pastry chef: baking is my passion, but teaching the value of good food to whole families is close to my heart too! I have a passion for re-instilling the love of good-quality, home-made and mostly healthy food into the hearts and kitchens of children and their families today. I believe that any ?homemade? food, even when labelled as naughty, is a more wholesome treat than pre-packaged, cookie-cutter junk.</p>
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