Spicy Tomato Jam
Photo by America's Test Kitchen.
2½ pounds tomatoes, cored and chopped coarse
1 cup red wine vinegar
¾ cup sugar
7 garlic cloves, minced
1 habanero chile, stemmed, seeded, and minced
½ teaspoon ground cumin
½ teaspoon salt
1. Combine all ingredients in large saucepan and bring to boil over mediumhigh heat. Reduce heat to medium-low and simmer vigorously, stirring often and adjusting heat as needed, until mixture has thickened, darkened in color, and measures slightly more than 2 cups, 1 to 1¼ hours.
2. Let jam cool slightly. Using funnel and spoon, portion jam into two 1-cup jars, then let cool to room temperature. Cover, refrigerate, and serve. (Jam can be refrigerated for at least 4 months; flavor will become milder over time.)