06 August, 2011

Tomato Jam

So today I'm making tomato jam. The house smells wonderful with all the spices in the mix bubbling away. It's going to simmer for at least an hour so it cooks down and all that tomatoey goodness comes through. Whether the troops will eat it I don't know.

3 Cup Tomatoes, Sliced if Large, Whole if Small
4 T Brown Sugar
4 T White Sugar
1 T Ginger (Ground or Fresh)
1/2 Lemon, sliced thin into half moons
1/2 tsp Cinnamon
1/2 tsp Cloves
1/2 tsp Cumin
1 1/2 T Unfiltered Cider Vinegar
Pinch of Salt and Pinch of Cayenne

Put the tomatos and the spices in a heavy bottomed pan on the stove.
Add the vinegar and the pinch of salt and cayenne
Stir to coat
Bring to a boil
Simmer 45-60 minutes.
Take off stove, cool. 
Store in airtight container in Fridge.
Good on bagels, meat, on sliced baguettes with chevre.
It's good for the soul.

Have a good weekend little bunny people!

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