….spicy tomato-ginger jam 

I forget where I first tasted tomato jam, but I can tell you that I instantly fell in love with it!
I’ve been searching for a recipe for a few years, and the few times I attempted to make it, it did not come out well🙁
I’ve been doing a lot of research ove the last few weeks, giving that I have SO many tomatoes! (You can see just how tall my tomatoes a in my previous post) 

I played around with a recipe yesterday and I have a winner!  I based it on This recipe, but made a few changes.
 I didn’t take too many photos because honestly, I wasn’t too optimistic after my previous failed attempts. 
It’s not a quick recipe.. but it is super easy.  
And the flavors..
Oh.

My.

Goodness!

spicy tomato-ginger jam 

4 pounds tomatoes, cored and peeled ( for details on how to do this see This post)

3 cups sugar 

1/2 cup lemon juice 

1 jalapeño, halved and seeded

3 pieces of crystallized ginger 

2 cloves

1 tsp crushed red pepper flakes 

1 tsp cinnamon 

Sea salt

Ground pepper 


Place all ingredients in food processor of high-speed blender and pulse until chopped up to the point just before puréed 


Add mixture to heavy non-reactive pan.  Bring to a boil and the reduce to a simmer, stirring occasionally. 


It’s starts out pretty soupy, but slowly thickens. It took my batch close to 5 hours! 



As it gets close to the end, it will start getting glossy looking and thick.  You have to stir more often as it gets close to being done.  Essentially, you’ve condensed the sugars and don’t want it to burn. 



You can store it in a jar in the fridge, or you can process it, like I did 

It’s amazeballs on crackers with cream cheese… ( these are my favorite crackers, btw… they are amped right here in Denver, they are super thin, tasty and figure-friendly!) 

It would be incredible on bruschetta with a thin later of ricotta.. and maybe some prosciutto on top.. 

And it’s a good thing that I don’t have bread right now, because this would make a most excellent grilled cheese with white cheddar cheese 😍
Maybe I’ll treat myself later this week…
The jam has what I’d call a ‘sweet heat’. Think jalapeño pepper jelly ( which I made and processed last week) 
It’s elegant enough to have on a special occasion/ holiday.
I’m going to make another batch and process from holiday gifts.  I think it’s that good! 
On another note… I don’t think I’ve mentioned it here, but I’d like to introduce you to our newest family member 

Meet my Jersey Girl 🐾😍❤️️

roasted tomato dip 

It’s that time of year! There’s an abundance of produce locally grown just begging to be presrved for the long winter ahead.
My Grandparents always grew tomatoes.. and to carry on their legacy, I grow them every year now
look how tall they are!!!
I’ve been making sauce with them, canning them, and having unlimited caprese salad.

Last weekend I decided to make a dip for the game and used my cherry tomatoes as inspiration!

 

 

Roasted tomato and garlic dip

about 1 cup cherry tomatoes

3-4 garlic cloves, skins left on

1 scallion, chopped

1 tsp olive oil

sea salt and pepper

1/4 cup cream cheese

about 3 tbsp milk

1/4 cup mozzarella cheese

-parsley for garnish

Preheat oven to 325 degrees.  Toss tomatoes, scallions, whole garlic cloves, olive oil, salt and pepper .  Roast for about 15 minutes or until tomato skins blister.

carefully remove from the oven and squeeze softened garlic from jackets into cream cheese.  Mix well.

Add  milk to tomato mixture and stir, scraping the bottom of the pan to get all of the flavor


stir cream cheese mixture in and top with mozzarella

return to oven to bake until cheese is all melted.


Garnish with parsley and serve!

 

 

 

 

 

 

 

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