Spicy Sweet Tomato Jam

This is in no way a traditional "PB&J" type of condiment, either in taste or texture... but really, what tomato jam is akin to your classic concord or peach confiture? At any rate, this is not that jam. No, this wickedly delicious spread is something entirely different, and (if possible) even more addictive - especially for the heat seekers among us.

• Ready In: 3 hrs 50 mins
• Serves: 72
• Yields: 4 1/2 cups

Ingredients

• 4  large fresh tomatoes, diced
• 1⁄4 cup  minced chile (I used a blend of green chiles and habaneros)
• 1  whole ancho chili, stemmed and chopped
• 1⁄4 cup  dry-pack sun-dried tomato (I used homemade oven-dried ones)
• 1⁄2 cup  muscovado sugar
• 1⁄4 cup  dark amber honey (I used an avocado honey from Florida)
• 1⁄4 cup apple cider vinegar
• 2  tablespoons  grated fresh ginger
• 1  teaspoon ground cumin
• 1  teaspoon sea salt
• 2  tablespoons  Clear Jel (not Sure Jell, if not canning you can use tapioca starch)
• 3⁄4 cup cold water

Directions

1. Combine all the ingredients (except Clear Jel and cold water) in a large pot and bring to a boil.
2. Reduce the heat and simmer for 3 hours, stirring occasionally.
3. Using an immersion blender (or in batches in a regular blender), puree the mixture until relatively smooth.
4. Simmer for 15 minutes.
5. Meanwhile, whisk together the Clear Jel and cold water.
6. Stir into the jam mixture and cook, stirring constantly, until thickened.
7. Can 15 minutes in a waterbath.