|
|
|
|
| Category |
|
Sauces
|
| Sub
Category |
|
None
|
| Servings |
|
1 pint
|
|
|
|
|
|
|
|
Ingredients |
|
|
|
|
|
|
|
|
|
|
| |
1 1/2 lbs tomatoes (roma are best)
|
| |
cored and chopped
|
| |
1 c sugar
|
| |
2 T fresh squeezed lime juice
|
| |
1 t ground cumin
|
| |
1/4 t ground cinnamon
|
| |
1/8 t ground cloves
|
| |
1 t salt
|
| |
1 jalapeno or other pepper, stemmed, seeded,
|
|
|
| |
and minced. or red pepper flakes or cayenne
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Instructions |
|
|
|
Combine all ingredients in a heavy saucepan. Bring to a boil,
stirring often.
|
|
|
|
Reduce heat and simmer, stirring occasionally, until thick like
jam, about 1 hr. 15 minutes. Cool and refrigerate.
|
|
|
|
|
|
|
|
Originally Submitted
12/30/2013
|
|
|
|
0 Out of 5 from
0 reviews
You can add this Tomato Jam (non-pectin) recipe to your own private DesktopCookbook.
|
 Recipe "Pin It"){kind=logo}
