Punchy Tomato Jam
1 tablespoon olive oil
2 cups (8 ounces) diced onion*
1 pound tomatoes, chopped*
6 - 8 cloves garlic, minced
⅔ cup granulated sugar
2 tablespoons apple cider vinegar
1 teaspoon worchestire sauce
½ teaspoon salt
½ teaspoon cayenne
½ teaspoon ground gingerDirections
- *Any variety of larger tomato or smaller cherry and grape tomatoes can be used in this recipe. Most varieties of onions - white, yellow or red onions - will work in this recipe as well.
- In a medium-large non-reactive skillet or saucepan on medium heat, add the olive oil and diced onions. Cook for 5-8 minutes, until the onions are softened.
- Add all remaining ingredients to the pot and bring to a boil, stirring often. Turn the heat down to low and simmer for 20-40 minutes, until the mixture is a sticky, jammy texture. (The amount of water in your tomatoes, the pan you use and the level of heat on your stove all affect how long this will take.)
- Transfer the jam to a clean jar or heat-proof container. Store in the refrigerator - this will last for at least one month if not longer.