Sunday, August 31, 2008

Tomato Ginger Jam (Relish/Sauce)


Oh my...did my house smell wonderful today....the sweet tang of crab apple butter and the sourness of the apple cider vinegar combined with ginger, garlic and hot spices of the Tomato Ginger Jam that I am about to share with you. Mmmmmm......wonderful. A crisp fall breeze through the kitchen window and all was set .... when it came time to put it all in jars and prepare for photos....the rain came down and the rainbow came out...the end of an autumn day.

I've made this sauce on several occasions and tend to fall back on a mainstay with a few variations each time. This is the one I made today but you can add, modify as you please. Remember, this is a sauce of sorts...you can thicken if you reduce over heat for a longer period of time with a result more like a chutney. I don't know why they call it a jam as it is not something you would use as a spread on its own. Rather, it compliments fish very well, or something bland like a white cheese or a plain risotto. A little on the side then if you please.

My mom used to make something similar to put on the top of her meatloaves although it was never quite this spicy.


Ingredients

1/4 cup minced red onion
1 tbsp fresh grated ginger (or cheat and buy the jar - I do)
1 tbsp fresh minced garlic (uh huh...as above)
3/4 tsp salt
1/4 tsp fresh ground pepper
1/8 tsp red chili flakes (remember...have fun with this...you can take the heat!)
2 tbsp unsalted butter

1 tbsp sugar

2 tbsp corn syrup
1 1/2 lbs. tomatoes (I don't bother to seed and peel...however realize
that this adds a significant amount of moisture to your mixture which you will have to absorb somehow later...I usually do a quick 'drain' at some point)
1 tsp lime juice, lemon juice, hot sauce or you name it

Cook onion, ginger, garlic, salt, black pepper, and red pepper flakes in butter in deep, heavy skillet over moderately low heat, stirring, until onion and garlic are softened, about 5 minutes. Add sugar and cook, stirring, until dissolved. Add tomatoes and corn syrup and simmer over moderate heat, stirring occasionally, until thickened, 10 to 15 minutes.
Cool jam to room temperature, then stir in lime juice and cilantro.
Pour into jars and give to friends. Follow proper procedure for canning if you wish to preserve or keep in fridge for up to one month if it can last that long!

5 comments:

  1. sheesh...for somebody that thinks they can't cook, you sure do an azmzing job pretending....i have never tasted this before, sounds interesting

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  2. Isn'it too strong ?
    gorgeous colours, as usual!
    Yes Weathervanes (windvanes =girouettes)
    miss Yves

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  3. Hmm...Miss Yves. Perhaps for some. I love it strong so I tend to go a bit crazy. grin....best way is to try. For instance, on Bev K's pepper jelly I put about four dashes of hot sauce...love that HEAT!

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  4. I tried this today. Thanks for sharing. First impression is that it tastes like chili sauce with a bit more 'zing'. The taster spoon wasn't that hot, but maybe it catches up with you the more you eat.

    I didn't use jarred garlic, so I measured that a Tablespoon is about 3 cloves. Didn't have corn syrup, so substituted maple syrup.

    I think my husband will like this. Thanks again.

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  5. Is there a reason why the cilantro and lime juice is added when the mixture is cooled? I'm wondering because if I can add it while the jam is hot, I can seal the jars without putting them in the canner :)
    thanks,
    Ellen

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