Spiced Tomato Jam

YIELD: 1 ¾ cups       PREP TIME: 5-10 min       COOKING TIME: 2 hours

Ingredients:

• 2 pounds Roma tomatoes, cored with seeds removed and cut into 1 inch pieces
• ½ cup packed dark brown sugar
• 2 tablespoons apple cider vinegar
• 1 teaspoon Chardonnay Smoked Sea Salt (can substitute Kosher salt)
• 1 tablespoon grated ginger
• ½ to ¾ teaspoon ground cumin
• ¼ teaspoon Smoked Spanish Paprika
• ¼ teaspoon Aleppo Pepper flakes

 

Instructions:

Combine all of the ingredients in a 3 to 4 quart stockpot or Dutch oven. Over medium-high heat bring the mixture to a boil while stirring at intervals with a rubber spatula or wooden spoon to prevent burning. Next, reduce to medium-low heat and continue cooking gently for about 2 hours until the mixture is thickened and has the consistency of jam.

 

Featured Spices:

Smoked Sea Salt  Cumin              Paprika              Aleppo Pepper

          

 

Notes:

Spiced tomato jam can be stored in the refrigerator for up to 2 weeks.