Tomato - Chili Jam

Submitted by YummySmellsca

"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: 2hrs 25mins
• Ingredients: 12
• Yields: 2 cups
• Serves: 16

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.