|
![]() |
#1 |
Tomatovillian™
Join Date: Jan 2006
Location: Zone 4 NY
Posts: 772
|
![]()
from the NYT
Tomato Jam 1 1/2 pounds good ripe tomatoes (Roma are best), cored and coarsely chopped 1 cup sugar 2 tablespoons freshly squeezed lime juice 1 tablespoon fresh grated or minced ginger 1 teaspoon ground cumin 1/4 teaspoon ground cinnamon 1/8 teaspoon ground cloves 1 teaspoon salt 1 jalapeño or other peppers, stemmed, seeded and minced, or red pepper flakes or cayenne to taste. 1. Combine all ingredients in a heavy medium saucepan, Bring to a boil over medium heat, stirring often. 2. Reduce heat and simmer, stirring occasionally, until mixture has consistency of thick jam, about 1 hour 15 minutes. Taste and adjust seasoning, then cool and refrigerate until ready to use; this will keep at least a week. Yield: About 1 pint. |
![]() |
![]() |
![]() |
|
|