Tomato Jam

By timbrehse

Ingredients

• 1 tablespoon unsalted butter
• 2 tablespoons minced fresh ginger
• 2 garlic cloves, minced
• 1/4 cup cider vinegar
• 1 cinnamon stick
• 2 1/2 (or 2 cups) drained canned Italian tomatoes, seeded and coarsely chopped pounds fresh plum tomatoes—peeled, seeded and coarsely chopped—
• 1/4 cup (packed) light brown sugar
• 1 teaspoon ground cumin
• 1/8 teaspoon ground cloves
• 1/4 teaspoon cayenne pepper
• 1/4 cup honey
• Salt and freshly ground black pepper

Details

Servings 2
Adapted from foodandwine.com

Preparation

Step 1

Melt the butter in a heavy medium saucepan. Add the ginger and garlic and cook over moderately high heat, stirring frequently, until fragrant, about 1 minute.
Add the vinegar and cinnamon stick and cook until the liquid is reduced to a glaze, about 1 minute.
Stir in the tomatoes, brown sugar, cumin, cloves, and cayenne.
Reduce the heat to low and cook, stirring occasionally, until the liquid is completely evaporated, about 1 1/2 hours.
Stir in the honey and season with salt and pepper.
Discard the cinnamon stick
Serve the jam at room temperature.