Cuisine: North American | Course Type: Jams/Preserves
Queezle_Sister from Salt Lake City, UT
AJ is absolutely right, this is a simple recipe for an unusual jam. I prepared this last summer, and froze away a few portions. I love it on rye toast, and also used it with mangego cheese and puff pastry for an amazing appetizer (taken from High Flavor Low Labor).
I modified mine to have slightly more ginger, and no red pepper flakes. This made it perfect for me.
aj12754 from Montclair, NJ
Love this delicious and super-easy jam in the summer months -- slightly spicy kick (from cumin, ginger, cloves, and cinnamon, and a jalapeno or red pepper flakes to taste if desired) makes this a great jam for use on cornbread or cornmeal muffins -- color contrast with the muffins makes for a really pretty presentation as well. Have made with both cherry tomatoes and large yellow tomatoes -- both versions were great. Bittman recommends using Roma tomatoes but I use whatever I have on hand and have never been disappointed.
Next up -- try with green tomatoes.
This jam is just great with the cheese biscotti -- have made both cheddar and pepperjack versions and both are great with this jam.
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