Sweet and Spicy Tomato Jam

I recently had a BLT sandwich and instead of using sliced tomatoes, it had tomato jam.  What a great idea!  This way you can enjoy this sandwich year round and not have to use nasty supermarket tomatoes.  As I was making it, my mind started going to all the different things you could use this far, different sandwiches or even as a topping for goat cheese….yum!

Grilled cheese sandwich with tomato jam, turkey, Monterey Jack cheese, spring salad mix and avocado - Delicious!!

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

Ingredients:
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

Method:
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.

Sweet & Spicy Tomato Jam

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