Sauces: Annie Cobb's Tomato Jam

By JoFClark

Ingredients

• 2 pounds very good ripe tomatoes, cored and coarsely chopped, ( I used roma tomatoes)
• 3/4 cup light brown sugar
• 2 tablespoons apple cider vinegar
• 1 tablespoon fresh grated or minced ginger
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground cloves
• 1 teaspoon salt
• 1/2 teaspoon cayenne

Preparation

Step 1

Add all the ingredients to a heavy bottom saucepan and bring the mixture to a boil stirring frequently to prevent the bottom from burning.
Reduce the heat and simmer, stirring occasionally, until the mixture has thickened to the consistency of jam. Remove from the heat and allow to cool to room temperature. Transfer to an airtight container and store in the refrigerator for up to 10 days.