My little tomato patch is in overdrive at the moment so I’ve pulled out Mark Bittman’s NY Times tomato jam recipe. This versatile spread is great with cheese and crackers, on warm whole grain toast topped with cheesy scrambled eggs, or alongside grilled chicken. This Thanksgiving it will make a wonderful addition to leftover turkey sandwiches.
1 ½ 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
¼ teaspoon ground cinnamon
⅛ teaspoon ground cloves
1 teaspoon salt
1 jalapeño 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.