This recipe by chef & preservist Elissa Rubin-Mahon yields a delicious condiment, sweet and spicy (with spices not with heat), that is wonderful on hamburgers, sausages, and sandwiches. The recipe multiplies really well and can be canned for use through the winter. If you don't want to can, freeze the excess in small servings.
Sweet & Spicy Moroccan Tomato Jam
Elissa Rubin-Mahon
Makes 6 ½-pints
4 oz peeled ginger
½ cup cider vinegar
1 quart cherry tomatoes
1 cup golden brown sugar
1 lemon, cut lengthwise, thinly sliced
½ cup water
1 ½ tsp ground cinnamon
1 ½ tsp ground cumin
1 tsp kosher salt
½ tsp freshly ground black pepper
Combine the ginger and vinegar in the container of a food processor, and process until the ginger is finely ground. Transfer to a deep, heavy saucepan. Add the cherry tomatoes, sugar, sliced lemons and water. Cover and cook 15 minutes over medium-high heat.
Add the spices, reduce the heat and simmer, stirring often to prevent scorching, until thickened, about ½ hour. To preserve by canning, follow basic guidelines for preparing and filling canning jars. Process for 15 minutes. Otherwise, the jam can be frozen for later use.
