tomato jam... with a kick

Ah tomato jam! File this recipe under "way too easy", "fast", "super unique", and many other things.

I first made a tomato jam back in 2012 when I lived in my very crooked North End apartment. I gave away most of the jars that I made pretty much because I didn't really appreciate the diverse uses for tomato jam. If I'm being honest, I barely even tasted the 2012 batch of jam. I made it, tasted it, and then gave them away. 

This year, I haven't gotten back into sauce making yet. Instead I've been giving away more tomatoes than canning them which is great for cementing friendships but less amazing for winter cooking. I've also done things to the tomatoes like drizzled with carrot chimicuri, grilled tomatoes, and even just olive oil with mint and basil.

But tomato jam is really quite unique. I'm not really a jam or preserves person in general. I like butter on my toast but tomato jam is kind of a great thing. I have eaten it on toast at 6 am and 8 pm. I can imagine it being a killer addition to an appetizer. Endless opportunities.

This particular batch has a bit of a kick to it. Nothing like an aggressive Mexican meal or anything but just a gentle kick to add some flavor. I like it - and maybe you will to.

Here's how it goes.

(STEP 1) Add all the ingredients to a heavy bottom saucepan and bring the mixture to a boil stirring frequently to prevent the bottom from burning.

(STEP 2) Reduce the heat and simmer, stirring occasionally, until the mixture has thickened to the consistency of jam. Remove from the heat and allow to cool to room temperature.

(STEP 3) Transfer to an airtight container and store in the refrigerator if not canned.

Shopping List
2 pounds tomatoes, cored and coarsely chopped
3/4 cup light brown sugar
2 tablespoons champagne vinegar
1/2 teaspoon dried ginger
¼ teaspoon ground cinnamon
⅛ teaspoon ground cloves
1 teaspoon salt
1/2 teaspoon cayenne

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