This hot tomato jam registers somewhere between a Latin salsa and an Asian sweet ‘n sour sauce. Sweet and spicy all at once, try pairing it with cheeses, meats or even as the filling for a savory Hamantaschen. I used jalapeños in my jam, but if you love hot stuff, use your favorite spicy pepper variety.
Hot Tomato Jam
Servings
1 Servings
Ingredients
- 2 cups fresh ripe tomatoes chopped
- 2 medium jalapeno peppers chopped
- 3 teaspoons apple cider vinegar
- 3 teaspoons sake
- 2 cups sugar
- 4 allspice berries crushed
- 1/8 teaspoon fresh ginger
- Pinch of ground cloves
- Pinch of ground cinnamon
- 4 tablespoons corn starch
Instructions
- JAM:
- Place chopped tomatoes and peppers in a large, non-reactive pot with a wide base over medium-high heat. Bring to a boil. Reduce heat and simmer for 10 to 12 minutes.
- Add vinegar, sake, allspice, ginger, cloves, and cinnamon; stir completely. Stir in sugar until dissolved.
- In a small bowl, mix corn starch with a small amount of cold water. Stir corn starch mixture into pot.
- Increase heat to medium, and continue stirring until corn starch mixture in completely incorporated. Simmer jam 30 to 40 minutes, stirring frequently as mixture thickens.
- Remove from heat. Pour into bowls or jars and set aside to cool. Cover and place in refrigerator and store up to a month.
- TOMATO JAM CHALLAH:
- Divide your favorite challah dough into three rounds. Roll out each round into a rectangle. Fill center with tomato jam and roll, sealing edges of dough, and forming a strand to use to use for braiding the challah. Braid the three strands and bake in a 375 F oven for 40 to 50 minutes, until challah is golden brown.
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