Spicy & Savory Cherry Tomato Jam

 

Spicy & Savory Cherry Tomato Jam

These cherry tomatoes are the most beautiful sight to me.
Our harvest is winding down so I wanted to make something new.
How about some savory cherry tomato jam!
You never know, it could be spicy too,
 because I added two poblano peppers from the garden.
If you don't like spicy leave out the poblanos or use sweet peppers.
I did purchase some kumato tomatoes to ensure a pleasing color.

1 tablespoon olive oil

1/3 onion chopped fine or a couple of shallots chopped
1 inch of fresh ginger peeled and micro-minced
2 garlic cloves peeled and micro-minced
2 poblano peppers blistered, skins & seeds removed, chopped
4 cups cherry tomatoes sliced in half
5 kumato tomatoes, remove core of stem then chop small
2 tablespoons cider vinegar
1/2 cup brown sugar
1 teaspoon fresh or dried thyme
1/2 teaspoon cinnamon
1/2 teaspoon allspice
1/2 teaspoon smoked paprika
1/2 teaspoon fine sea salt
1/2 teaspoon of white pepper or freshly ground black pepper

Sauté the onion or shallots till soft, then add ginger and garlic for one more minute. Next add tomatoes and remaining ingredients.

Cook till jam becomes very thick. Keep an eye on it and stir occasionally. If it gets too dry add water a tablespoon at a time so it doesn't burn. After a taste test I see that two poblano peppers may be too much. It is quite spicy. We happen to like spicy so it's ok for us, but you might want to use just one.

Ladle into hot pint or half pint canning jars, add lids and rings finger tight. Let cool then place in refrigerator for up to 3 months. Once opened use within two weeks. Serve the jam on toast or crackers with cream cheese, or on a hotdog, perhaps over a pork chop or on a charcuterie board. Heck put it on pizza. There are endless uses for tomato jam. Forgot to take a photo of it in the jars. Enjoy!