Finally, ripe tomatoes from the garden, hooray!
So, I decided to make a small batch of tomato jam, a very small batch.
I adapted a recipe from The New York Times
1 1/2 pounds good ripe tomatoes (Roma are best), cored and coarsely chopped
2/3 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 Tbs. Red wine vinegar
1. Combine all ingredients except vinegar 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, add vinegar. Taste and adjust seasoning, then cool and refrigerate until ready to use; this will keep at least a week.
Yield: About 1 pint.
Use in place of ketchup on burgers, fantastic on breakfast sandwiches with eggs and caramelized onions!