Tomato Jam
It can be on the spicer side so if you aren't a fan of spicy,
I would omit the cayenne and cut the cloves in 1/2
It would be a great topper to cream cheese on crackers
- 2 lbs ripe tomatoes cored and chopped
- 3/4 cup light brown sugar
- 2 Tbsp apple cider vinegar
- 1 tablespoon fresh grated or minced ginger
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon ground cloves
- 1 teaspoon salt
- 1/2 teaspoon cayenne
Mix all ingredients in a saucepan, bringing it to a boil
Make sure to stir frequently to prevent the bottom from burning.
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. Transfer to an airtight container and store in the refrigerator for up to 10 days.