Brian and I had a mutual flashback a week ago: tomato jam. An old friend had given us a jar of his own special delicacy years ago. We never got the recipe from him and it’s not in his cookbook. So we remember Jacque Burdick fondly and we wish we could duplicate his sensational creation.
We went on the web, searched and found this recipe. This recipe is not really a jam, it’s not what we remember, but on its own this is a delectable combination of tomatoes, sugar, and spices. It’s really a condiment and an ideal accompaniment for proteins. We served this with grilled lamb chops and received beaming smiles.
We found this recipe at very good site: theperfectpantry.com. And there they credit this recipe originally to Small Bites: Tapas, Sushi, Mezze, Antipasti and Other finger Foods by Jenifer Joyce. I’ll be tracking down that book for more.
Before those late summer tomatoes disappear, try this. It’s a long, long way from ketchup!
Sweet and Spicy Tomato Jam
Yield: 2 cups
- 2 tablespoons olive oil
- 3 cloves garlic, finely chopped
- 2 tablespoons finely chopped fresh ginger root
- ½ cup cider vinegar
- 1 cinnamon stick
- 1½ lb peeled tomatoes, chopped (I use POMI)
- 4 tablespoons brown sugar
- 1 teaspoon ground cumin
- ¼ teaspoon cayenne pepper
- Pinch ground cloves
Place the oil in a large saucepan (I used a nonstick 3-quart pan with a lid). Over medium-low heat, add the garlic and ginger, and sauté for 1 minute until just starting to turn golden. Add the vinegar and allow the mixture to sizzle for 1-2 minutes. Pour in the remaining ingredients, cover, and reduce heat to simmer. Cook for 30 minutes, until the jam has thickened. Allow to cool completely before serving, or store in the refrigerator for up to 3 weeks.
Source: Small Bites by Jennifer Joyce
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