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.
- Cook Time
- Prep Time
- 1 CupServings
- 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
1. 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.
2. Add vinegar, sake, allspice, ginger, cloves, and cinnamon; stir completely. Stir in sugar until dissolved.
3. In a small bowl, mix corn starch with a small amount of cold water. Stir corn starch mixture into pot.
4. 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.
5. 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.