Ginger Jam

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.

• Ready In: 1 hr
• Serves: 32

Ingredients

• 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 tomatoes, 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.