Spicy Tomato Jam

This piquant Mediterranean chutney - our version of Joyce Goldstein's recipe - always sells out. We stew cherry tomatoes - big ones are fine here - with lots of fresh ginger, lemon, sugar, and warm spices until they carmelize. The jam keeps for weeks in the refrigerator, so make a double recipe - it's good to have on hand.

1 pound ripe cherry tomatoes, about 3 cups
6 tablespoons sugar
6 tablespoons light brown sugar, packed
2 tablespoons grated fresh ginger
1/2  lemon, sliced in thin half-moons
1/2 teaspoon ground cinnamon
1/2 teaspoon {cumin seeds}, toasted and ground
1/2 teaspoon ground cloves
2 tablespoons unfiltered cider vinegar
1 pinch salt
1 pinch cayenne pepper
Combine the tomatoes, sugars, ginger, lemon, spices and 1 1/2 tablespoons of the vinegar in a medium-size, heavy-bottomed saucepan. Add a pinch each of salt and cayenne and cook over medium-high heat, stirring often, until the tomatoes cook down to a jam and the sugars are bubbly and caramelized, about 30 minutes. Set aside to cool. If it's too sweet, adjust the seasoning with up to 1/2 tablespoon of the vinegar.

Ease of Preparation: Moderate

Preparation Time: 5-10 min

Cook Time: 30 min

Servings: 16

Recipe By: Annie Somerville

From:  Everyday Greens: Home Cooking from Greens, the Celebrated Vegetarian Restaurant
Used with permission of Scribner

Nutrition Facts
As prepared, each serving contains 40 calories, 0g total fat, 0mg cholesterol, 20mg sodium, 10g total carbohydrate and 0g protein.