Tomato Jam

Tomato Jam
Receipe submitted by Lisa VanMansum

Makes a classy substitution for ketchup.  Try with burgers, meatloaf, steak or fries!

Ingredients:

1 1/2 pounds of good, ripe Roma tomatoes, cored and coarsely chopped
1/3 cup sugar (the original recipe called for 1 cup! - way too sweet)
2 tablespoons fresh squeezed lemon juice (adjust with more later)
1 tablespoon fresh grated or finely minced ginger
1 teaspoon cumin
1/4 teaspoon cinnamon
1/8 teaspoon cloves
1 teaspoon salt (adjust with more later)
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 - 1 jalapeno, stemmed, seeded, and minced
1/4 teaspoon red pepper flakes (add more if you'd like more kick)

Directions:

Combine all ingredients in a heavy medium sauce pan. Bring to a boil over medium heat, stirring often.

After about 5 minutes of a soft boil, reduce heat to a simmer, stirring occasionally, until mixture is the consistency of thick jam and a lot of the liquid is reduced, about 1 hour, 15 minutes.

Taste and adjust seasoning, then cool and refrigerate for up to 1 week.

Recipe submitted by Lisa VanMansum