- 1 1/2 lbs. Bushel Boy Tomatoes
- 2-3 tablespoons rice wine vinegar
- 1 small red onion
- ½ teaspoon salt
- 4 cloves
- 1 teaspoon cumin
- ¼ teaspoon ginger
- ¼ teaspoon cinnamon
- ½ teaspoon red pepper flakes
Cut in quarters and remove seeds then give them a rough chop.
Add to a medium, heavy bottom saucepot and place over high heat.
Add remaining ingredients and let tomatoes come to a boil.
Reduce heat to medium-low and let simmer, stirring occasionally for 1 hour and 15 minutes or until it’s nice and thick like jam. You should be able to run a spoon down the center of the pot and the jam will stay in place.
Remove from heat and let cool.
Place in a jar, refrigerate for up to one week.
Recipe Courtesy of: Heather Thoming of Wipperberry.