Tomato - Chili Jam

Spicy and bittersweet from Demerara sugar and cinnamon, this recipe from the Back in the Day Bakery Cookbook is perfect for cheese plates and sandwiches everywhere.

• Ready In: 2 hrs 25 mins
• Serves: 16
• Yields: 2 cups

Ingredients

• 2  lbs  fresh plum tomatoes, chopped and seeded
• 3⁄4 cup demerara sugar
• 1  teaspoon sea salt
• 1  teaspoon ginger
• 1  teaspoon cumin
• 1⁄2 teaspoon dried ancho chile powder
• 1⁄2 teaspoon black pepper
• 1⁄4 teaspoon white pepper
• 1  teaspoon red pepper flakes
• 1⁄2 teaspoon cinnamon
• 1⁄4 teaspoon clove
• 2  tablespoons lemon juice

Directions

1. In a heavy saucepan, combine all the ingredients except the lemon juice.
2. Place over medium-low heat and cook, stirring occasionally, for about 1 hour 20 minutes, until thick and "jammy".
3. Stir in the lemon juice.
4. Spoon into 1 cup jars and can in a water bath for 30 minutes, or seal and keep refrigerated up to 2 weeks.