I love this Tomato jam recipe that I found on Simply Gluten Free. They use it as a dip for GF mac and cheese. As I was preparing for a Murder Mystery Weekend, I was thinking of trying something different on my appetizer tray, and thought of this. I usually have some thinly-sliced cheese that is topped with something. (I use BabyBell in the light blue wrappers, but any hard cheese that you can slice would work). I dug out this old recipe and gave it a try – my guests loved it and asked me to post the receipe for them. The recipe below is basically the one from Simply Gluten Free, but my slight modification is the use of crystalized ginger. Enjoy.
Tomato Jam
- 2 large ripe tomatoes, chopped
- 1⁄2 cup brown sugar
- Juice of 1 lemon (2 tablespoons)
- 2 cloves garlic, grated
- 1 tablespoon crystalized ginger, chopped fine or 1⁄2 inch piece of fresh ginger, peeled and finely grated
- 1⁄4 teaspoon ground cloves
- 1/2 teaspoon salt1⁄2 teaspoon black pepper
Combine everything in a pot and cook over mediumhigh heat. As the tomatoes start to soften mash them with a potato masher. Continue to boil the mixture until it is thick and the liquid has been reduced about 10 minutes. There is no magic test to know when it is ready, it is ready when it is the consistency you like. You can store it in the refrigerator for up to 1 week.