I did use canned tomatoes, since they are not currently in season. This was very easy to make and I can’t wait to make a couple of big batches so I can jar them!
Sweet and Spicy Tomato Jam
Recipe adapted from: The Perfect Pantry
2 tbsp olive oil
3 cloves garlic, finely chopped
2 tbsp finely chopped fresh ginger root
1/2 cup cider vinegar
1 cinnamon stick
1 large can (1.5 lb) diced tomato (fire roasted would probably be great!)
4 tbsp brown sugar
1 tbsp white granulated sugar
1 tsp ground cumin
1/2 tsp cayenne pepper
pinch ground cloves
1-2 tsp chopped pickled jalapeno peppers
In a nonstick pan, heat oil then add the garlic and ginger and saute’ until turning golden, about a minute. Add the vinegar, allow it to sizzle for a minute or two then add the remaining ingredients. Reduce heat to a simmer and cook 30-45 minutes, until thickened to a jam consistency. Refrigerate until cold before serving. Can store in the refrigerator up to three weeks.