Great use for all my cherry tomato abundance in this year's garden! This is great with cooked chicken or lamb, or drizzled on grilled eggplant. It's not crazy spicy, just redolent of classic warm Moroccan spices: cinnamon, cloves, cumin and a touch of lemon.
This recipe was adapted from one by Joyce Goldstein in her book Jam Session.
To make about five 250ml jars.
Ingredients
6 oz fresh ginger, peeled and cut into chunks
1 cup cider vinegar
8 cups cherry tomatoes, washed and stemmed
2 cups brown sugar
2 cups white sugar
2 lemons, cut in half lengthwise and sliced paper thin, slices cut into 1/8th wedges
1 cup water
1 tbsp ground cinnamon
1 tbsp ground cumin
1 tsp ground cloves
1 tsp cayenne pepper
Salt and freshly ground black pepper
Directions
Combine the ginger, spices and vinegar in the container of a food processor or blender and process until the ginger is finely ground.
Transfer to a deep, heavy saucepan, preferably enamel-covered cast iron. Add the cherry tomatoes, the sugars, the sliced lemons, and the water. Cover and cook 15 minutes over medium to high heat. Add the spices, reduce the heat and simmer, stirring often to prevent scorching, until thickened, about 1 hour. Season to taste with salt and pepper.
Pour into sterilized canning jars, place lids and process in a steam canner or boiling water bath for two minutes. Reheat to serve warm or serve at room temperature.
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