PREP/COOK TIME: 1 Hour 15 Minutes
Makes One 16 Oz Jar

INGREDIENTS

1 Tb – Extra Virgin Olive Oil

8 Medium Vine Ripened Tomatoes

1 Tsp – Kosher Salt

1 Tb – Finely Minced Garlic

1 Tsp – Ground Ginger

2 Tsp – Ground Cinnamon

1 Tb – Ground Paprika

1 Tb – Dijon Mustard

¾ Cup – Dark Brown Sugar

½ Tsp – Coarse Black Pepper

1 Tsp – Worcestershire Sauce

2 Tb – Apple Cider Vinegar (5% Strength or Higher)

THE NITTY GRITTY

Remove tomatoes from vines. Wash each tomato under cold water, rubbing the skin’s surface; dry thoroughly.

In a large skillet, or non-stick pan, heat oil at high. Arrange tomatoes in pan stem-side down; season evenly with salt. Let tomatoes sear for 1 minute. Cover and reduce heat to medium and cook for 10 minutes.

Score tomatoes by piercing each with an X on top using a paring knife; cover and cook for another 10 minutes. After the last ten minutes, tomatoes should be releasing their juices. Add garlic, spices, mustard and brown sugar; stir till completely blended. Stir in pepper (I know that sounds extra, however, combining the pepper with the garlic, spices, etc. surprisingly loses its flavor and bite than when adding it after).

Cover and reduce heat to medium low; cook for another 20 minutes stirring occasionally as mixture begins to bubble and slightly thicken. Remove cover and return heat to medium.

Continue to cook for another 10 minutes, stirring constantly, including sides of pan, as jam thickens to a rich, deep, almost mahogany color. Remove pan from heat; stir in Worcestershire sauce and vinegar till blended. Let jam cool for 5 minutes.

As close to when jam is ready, wash jar, lid and ring thoroughly with hot water and mild dishwashing detergent. Let jar dry mouth-side down, including lid and ring, on a clean, unused, lint-free dish towel. NOTE: If you have a dishwasher with a sanitize option, I strongly recommend this method. This way allows you to sterilize more jars for later use; with boiling the lid and ring in a small pot of water for 5 minutes when needed.

Carefully spoon jam into a sterilized Mason jar while still warm, leaving ½ inch of headspace at top of jar. Wipe down any drippage in and around mouth of jar with a clean, hot rag or dish cloth. Allow jam to settle for 15 minutes before sealing.

Seal jarred jam securely with lid and ring; cool to room temp on a wired rack, undisturbed. Once cooled; store jam in fridge for up to 2 weeks and enjoy.

APRIL 25, 2020