Tuesday, August 04, 2009

Mark Bittman's Tomato Jam

From: Mark Bittman, obviously! :)

This is still cooking on my stovetop, but I've tasted it off the spoon and it is GOOD! Bittman suggests serving it on bread or toast, or as a condiment with chicken or fish. I'm already expecting that I'll have to make another batch very shortly. I don't think this is going to last long.

Tip: For an easy way to seed and core the jalapeno, cut the stem off. Invert the pepper to put the cut "top" on the cutting board. Use a knife to slice the pepper away from the core. This way you never have to touch the core or seeds!

1 1/2 pounds good ripe tomatoes (Roma are best), cored and coarsely chopped
1 cup sugar
2 tablespoons freshly squeezed lime juice
1 tablespoon fresh grated or minced ginger
1 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves (I omitted, out of cloves!)
1 teaspoon salt
1 jalapeƱo or other peppers, stemmed, seeded and minced, or red pepper flakes or cayenne to taste.

1. Combine all ingredients in a heavy medium saucepan, Bring to a boil over medium heat, stirring often.

2. Reduce heat and simmer, stirring occasionally, until mixture has consistency of thick jam, about 1 hour 15 minutes. Taste and adjust seasoning, then cool and refrigerate until ready to use; this will keep at least a week.

Yield: About 1 pint.

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