Wednesday, August 12, 2009

Tomatoes everywhere......

Spicy Tomato Jam
Serve with cream cheese and crackers, as a dip for seafood or on burgers.

3 pounds plum or Roma tomatoes, peeled, cored and coarsely chopped
3 tablespoons lemon juice
¼ cup cider vinegar
¾ teaspoon ground cinnamon
¼ teaspoon ground allspice
½ teaspoon ground ginger
½ teaspoon ground cumin
¼ teaspoon ground cloves
1 teaspoon dried red pepper flakes, more or less, as desired
¾ cup sugar
¼ cup firmly packed brown sugar

Combine all ingredients in heavy bottom Dutch oven. Bring to a simmer over medium heat. Reduce heat to low. Cook, uncovered, for 1 ½ -2 hrs or until desired degree of thickness. Stir occasionally to prevent scorching. Spoon into jars and refrigerate. Yield: approximately 1 ½ to 2 cups.

There were no directions for canning/processing, so I think it safest to refrigerate. It won’t last long enough to spoil!! :)

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