Sweet and Spicy Tomato Apple Jam with Ginger, Chile Pepper, and Balsamic Vinegar
These are very hot little firecrackers from the orient. They can be used to add spice to almost any oriental dish. They dry very easily and can be stored and used this way for a long time.
Ingredients:
3.5 lbs tomatoes, roughly chopped with seeds and skin attached
2 large apples, peeled and diced
1 medium onion, diced
¾ cup brown sugar
2 tsp fresh ginger, minced
1 Thai chili pepper, minced (keep a few of the seeds for the heat and pitch the rest) or a jalapeno with very little seeds or skip altogether
1 cinnamon stick
¼ tsp cumin
pinch of ground cloves
1 tbsp lime juice
1 ½ tbsp salt
1 ½ tbsp balsamic vinegar
Instructions:
Makes a little over 4 cups.
Place all of the ingredients (except the balsamic vinegar) in a large pot. Bring to a boil then reduce the heat to a simmer over medium heat, stirring occasionally, until the juices have evaporated and the tomatoes and apples have softened and the consistency is thick. This could take a few hours. Remove from the heat and add the balsamic vinegar. Once cooled slightly, remove the cinnamon stick and place in jars. Store the jam for up to a week in your refrigerator.
From thedabble.com