Tomato jam is a first for me but I will be making this all summer.
The recipe:
2 pounds plum tomato cut into 1/2 inch pieces
1-1/4 C. sugar
3/4 C. red wine vinegar
1/4 C. fish sauce
6 garlic cloves minced
1 large jalapeno diced, with or without seeds depending on how spicy you want this.
1 T. grated fresh ginger
2 star anise pods
Combine all of the ingredients in a heavy pot.
Stir together and bring to a boil.
Reduce heat to medium-high and let it cook stirring often until the mixture begins to thicken and darken, about 25-30 minutes.
Discard the star anise and mash or blend to an even consistency.
Continue to simmer until a wooden spoon leaves a trail when dragged through the bottom. This will take another 10-15 minutes.
 |
| This would be so good on biscuit, eggs or cheese. I think it will go well with all sorts of things. |
Can it or store it in the fridge for up to 3 weeks.
Comments