Active Time: 20 MinsTotal Time40 Mins
Yield: 1 1/4 cups
Bold and pungent Tomato-Ginger Jam pairs perfectly with our Indian-spiced Field Pea Cakes, but it can also make a great condiment for other fried foods, such as fish or chicken, or used as a surprisingly delicious spread for skillet cornbread, along with some salted butter. Made with canned tomatoes and fresh ginger, the jam is flavored with brown sugar, curry powder, mustard seeds, cinnamon, and cayenne pepper. The recipe comes together in a single saucepan and makes 1 1/4 cups of jam—no canning required. Leftover jam, if you have any, can be stored in an airtight container in the refrigerator for up to two weeks.
- 1 cup canned crushed tomatoes in puree
- 1/4 cup packed light brown sugar
- 2 tablespoons sherry vinegar
- 2 tablespoons very finely chopped fresh ginger (from 1 [1-inch] piece ginger)
- 1/2 teaspoon kosher salt
- 1/2 teaspoon curry powder or garam masala
- 1/2 teaspoon yellow mustard seeds
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon cayenne pepper
How to Make It
Stir together all ingredients in a sauce-pan. Bring to simmer over medium-high, stirring to dissolve sugar. Reduce heat to low; simmer, stirring occasionally, until slightly thickened, about 15 minutes. Cool 20 minutes. Transfer to an airtight container; cover and chill up to 2 weeks. Serve slightly chilled.
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