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.
INGREDIENTS
Nutrition- 2
- 3⁄4cup demerara sugar
- 1teaspoon sea salt
- 1teaspoon ginger
- 1teaspoon cumin
- 1⁄2teaspoon dried ancho chile powder
- 1⁄2teaspoon black pepper
- 1⁄4teaspoon white pepper
- 1teaspoon red pepper flakes
- 1⁄2teaspoon cinnamon
- 1⁄4teaspoon clove
- 2tablespoons lemon juice
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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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