Spicy Tomato Jam

The garden is exploding with tomatoes and peppers so this is a great time to make spicy tomato jam.  If you've never had tomato jam, you are missing out on a  delicious condiment.  It doesn't take a lot of time or technique but gives so much flavor.  Slightly sweet and spicy, it is great on meat or fish.  It also goes well spread on crusty bread with goat cheese or cream cheese, on a charcuterie board with sharp cheeses and cured meats, or added to stir fry and rice bowls.

If you don't like things spicy then just omit the hot peppers.  It is delicious with or without the heat.

• 3lbs. plum tomatoes, seeded and medium dice
• 1-2 hot peppers, small dice (I add the whole pepper but if you want to reduce the heat, remove the seeds and ribs of the peppers or completely live them out)
• 1 lemon, zested and juiced
• 1 cup of sugar
• 1 tablespoon of ground ginger
• 1/2 teaspoon of cinamon
• 2 teaspoons of cumin
• 1/4 teaspoon of ground clove
• 1/2 teaspoon of salt
• 2 tablespoons of balsamic vinegar
• 2 tablespoons of fresh basil, finely chopped

Add all ingredients to a stock pot and stir to combine.  Bring to a boil and then reduce to a simmer, stirring occassionally.  Continue to simmer 1 hour or until the mixture thickens and you can drag a spoon cleanly through the jam.  Cool and refrigerate until ready to use.  It should keep for about a week in the refrigerator or you can freeze it for several months.